Raw Chocolate Donut Holes with Strawberry Cream

When it’s National Donut Day, there’s only one thing I can think of doing…make raw donuts, of course! The last time I made raw donut holes,  I went with a simple cinnamon flavor. They are still one of my absolute favorite desserts to make because they are so simple, so delicious and so similar to the donut holes I used to eat growing up.

Well today, I decided to get a little “richer” with the flavors. Before I stepped foot into the Reboot kitchen, I was deciding between two flavors: chocolate with vanilla cream or a vanilla with strawberry cream. I decided to ask my boss what she thought and she had the brilliant idea for me to do chocolate with strawberry cream! It’s always a Reboot team effort when we make new favorites in the kitchen. We have taste testers, help with the photographs, help with the clean up — it’s the best.

Her strawberry and chocolate idea was a great call, because once I was finished putting this and that together to make them just right, the final result was a decadent, dark chocolate taste with a sweet vegan, strawberry cream filling, making it a perfect combo of flavors. And when I say cream, don’t think heavy, dairy-based full fat cream, think of our sweet cashew cream recipe I always love to use in our Smart Sweet recipes, except this time, I added strawberries. I could have had ten spoonfuls of just the cream, but I kept it to about 6 (oops).

If you’re feeling like celebrating today, but don’t want eat a standard donut that has zero nutrients, make this! I think you’ll love it.

Enjoy your decadent dessert and Happy National Donut Day!

Here’s a close up…



  • 1 cup (150 g) cashews
  • 1 cup (100 g) raw, gluten-free oats
  • 3 – 4 tbsp cacao powder
  • 1 tsp vanilla extract
  • 1/4 cup (60 ml) maple syrup
  • 1 tbsp coconut oil

Strawberry Cream (you will probably have leftovers)

  • 1/2 cup (75 g) cashews
  • 1/2 cup frozen strawberries
  • 4 tbsp water (you may have to add more depending on how runny or thick you want your cream)
  • 2 tbsp maple syrup
  • 1/4 tsp vanilla extract

Chocolate Glaze

  • 2 tbsp maple syrup
  • 2 tbsp cacao
  • 1 tbsp melted coconut oil


  1. Add cashews and oats in food processor (you can also use a high powered blender in place of a food processor for this entire recipe) and process until a smooth ( keep some small pieces of the cashew if you want for extra crunchiness — that’s how I like it) consistency forms.
  2. Add cacao and process for another 15 seconds.
  3. Combine dry ingredients in a large bowl with maple syrup, vanilla extract, and coconut oil. Stir until all is well combined and a nice dough is formed.
  4. Start rolling the dough into small balls. On each ball, create a hollow center by sticking a straw in the middle and carving out space. This is where the strawberry cream will go.

    Here is a snapshot of what the balls will look like at this stage.

  5. Place the balls in the fridge while you make the strawberry cream. To make the strawberry cream, add everything into a food processor, except the frozen strawberries. Process until a cream is formed.
  6. Add the strawberries to the food processor and continue to process until smooth. Since they are frozen, they may thicken the cream too much so this is where you can add more water if needed.
  7. Next add spoonfuls of the strawberry cream into a small plastic bag. Cut one corner of the plastic bag and use this to insert the cream into the donut hole, like this…

    and this…

  8. Place the donut holes back in the fridge while you make the chocolate glaze. This is optional, but in my mind you can never have too much chocolate so I figured, why not?
  9. To make the chocolate glaze, combine all ingredients into food processor and process for about 30 seconds. You can also do this by hand but it’s much faster when you use a food processor.
  10. Add the chocolate to a small bag like you did with the strawberry cream and drizzle over top, like this…
  11. When you’re finished, you can place them back in the fridge until you are ready to serve. I also sprinkled a little Himalayan sea salt on at the end, but that’s optional.

Prep Time: 45 minutes

Cook Time: 0 minutes

Total Time: 45 minutes

Servings: 14 -16

Serving Size: 1 donut hole