I’ve spent much of my baking time recently learning to un-bake, honing my skills in creating Living Foods desserts. That’s fancy speak for what is often referred to as raw vegan. I’ve dabbled a little in the past, like when I first offered the original variation on No-Bake Donut Holes, and now I’ve jumped all the way in.
Don’t leave yet…you’ll like these! See, I’ve combined what I know about traditional baking with my new-found skills as a Certified Living Foods Chef. I’ll still be sharing baked desserts that will wow you and your family plus I’ll be sharing an occasional treat that is primarily created with Living Foods. While not a huge change, it has been a really fun journey in my kitchen learning to incorporate more whole, uncooked foods into the treats we indulge in occasionally.
These No-Bake Donut Holes are created almost entirely with living foods. Then I tossed in a handful of chocolate chips to balance the Universe. See, I haven’t strayed entirely off course. Just adding a few more healthy options to my dessert repertoire. I can’t wait for you to see what else I’ve got in store! But first…here they are, Cherry Chocolate No-Bake Donut Holes!
Cherry Chocolate No-Bake Donut Holes
1 cup Medjool dates, pitted & sliced in half (I like the ones from the produce department best, softer)
1 cup raw cashews (if you only have roasted, use those!)
2/3 cup dried cherries, not sweetened with sugar
1/3 cup non-dairy chocolate chips, I use Enjoy Life
1 t. vanilla bean paste or vanilla extract or scrape one vanilla bean
1/4 t. sea salt
1/4 cup cocoa powder
In the bowl of food processor, add dates and process until they form a ball. Remove from the food processor.
Next, process cashews, cherries and chocolate chips until they are finely chopped. Stop before the cashews turn into a powder.
In a mixing bowl, combine the dates, cashews, cherries and chocolate chips. Add in the vanilla and sea salt. Mix very well with your hands until everything is well incorporated. This is like kneading dough. You’ll have a very sticky mixture.
Roll into 24 equal sized balls. Roll each ball in cocoa powder. If you like a lighter coating, use a pastry brush to remove a bit of the cocoa powder.
These keep well in an air-tight container for 3 to 4 days, a week or so in the refrigerator and can also be frozen! This is one of my favorite on-the-go snacks and they pack very well in a lunchbox.