PUMPKIN MAPLE DONUT HOLES

SERVES 24 DONUT HOLES

FOR THE DONUT HOLES

1 1/2cups (225 g) roasted almonds

3/4 cup (180 g) pumpkin purée

1/3 cup (80 ml) maple syrup

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. salt

1/8 tsp. ground cloves

1/8 tsp. ground nutmeg

1/4 cup (40 g) chia seeds

1 cup (100 g) loosely packed gluten-free or vegan graham cracker crumbs, divided

FOR THE CREAM CHEESE DIPPING SAUCE

1/4 cup (60 g) vegan cream cheese

2 tbsp.(30 ml) maple syrup

NUTRITIONAL VALUES

Calories: 112kcal
Fat: 6.1g (0.8g S.Fat)
Carbs: 12.8g
Protein: 2.9g
Sugar: 5.9g
Sodium: 62mg

METHOD

TO MAKE THE DONUT HOLES Place the almonds in a food processor fitted with an S- blade and process for 5 minutes, or until they are nearly the consistency of almond butter. Pulse the almonds with the pumpkin, maple syrup, cinnamon, ginger, salt, cloves, and nutmeg until combined.

Transfer the pumpkin mixture to a mixing bowl and fold in the chia seeds and 1/2 cup (50 g) graham cracker crumbs until well combined. Freeze the donut holes for 15 minutes after placing 24 tbsp. (15 g) scoops on a large baking sheet.

In a small bowl, combine the remaining graham cracker crumbs, and gently roll the firmer donut holes between your hands to create a smoother sphere. Place the donut holes in the crumb bowl to coat, then on a plate; they will be soft. Serve with a dipping sauce of cream cheese. Refrigerated donut holes can be kept for up to a week.

FOR THE CREAM CHEESE DIPPING SAUCE In a small mixing bowl, combine the vegan cream cheese and maple syrup until smooth.

RECIPE NOTES

It can be difficult to find graham crackers that do not contain honey! I discovered a gluten-free graham cracker brand in some natural foods stores that is completely vegan and works well in recipes.