Vegan on the Go Lukas Breucha Vegan on the Go Lukas Breucha

PUMPKIN MAPLE DONUT HOLES

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.
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