Chai-Spiced Donut Holes

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Did you love donut holes as a kid? Here’s a snack that will remind you of this tasty treat without the guilt. This fun party snack (or anytime snack) is made with dried fruit and nuts and flavored with chai spices. These balls are high in fiber, iron, magnesium, vitamin B6, B1, monounsaturated fats, vitamin A and potassium. They will certainly stop any afternoon sweet cravings for something that comes out of a vending machine.

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Ingredients:

  • 1 cup of cashews
  • 1 cup of dried apricots (sulfite-free)
  • 1 Tbsp coconut oil
  • ½ tsp vanilla extract
  • ¼ cup nut butter
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cardamom
  • ¼ tsp ground black pepper
  • ¼ tsp round cloves
  • ¼ tsp allspice
  • ¼ tsp fine sea salt

Coconut Glaze            

  • ¼ cup of melted coconut oil
  • 2 Tbsp. maple syrup
  • 1 Tbsp. coconut milk
  • Pinch of ground clove powder

Directions:

  1. Pulse cashews, apricot and coconut oil in a food processor until completely ground.
  2. Add the remaining ingredients and mix until well combined.
  3. Take a rounded tablespoon size and roll into balls and place onto a plate.
  4. Mix melted coconut oil, maple syrup, coconut milk and ground clove powder together in a bowl.
  5. Spoon glaze onto the balls and coat well and place into the freezer.
  6. Keep rolling them into the glaze to coat well, taking them out of the freezer to re-coat a few times and place them back in.
  7. Store in an airtight container in the fridge.

Substitutions:

Cashews – almonds, macadamias

Apricots – medjool dates

Maple syrup – honey, monk fruit powder, stevia

Prep time: 15 minutes

Total time: 15 minutes

Servings: 12 balls

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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