Raw Banana Chocolate Chunk Doughnut Holes

When I was in high school, I can remember being on the cross country bus on the way back from a meet and the guys team getting a little rowdy.  They ended up throwing doughnut holes out the bus window at a car, getting it inside it and hitting the driver.  Needless to say, they got in a lot of trouble and so did everyone else on the bus unfortunately.  The next day at practice the whole team did killer hills and we all paid.  So, that is my doughnut hole story, and what I think of when I hear about doughnut holes.  That, and remembering how delicious doughnut holes used to be when I was younger.  

I was thinking about them the other day when I saw a recipe for some, and It had probably been 10 years since I had eaten a doughnut hole. I decided I needed to make a raw vegan version.  Cinnamon sugar was always my favorite or just the plain vanilla with the powdered sugar that got all over my lips when I ate it.  I wanted these to contain both cinnamon and powdered sugar but also some other things I consider delicious.  Bananas and chocolate and chunks.  
So after work one night last week, I enjoyed myself and had fun creating them.  They turned out sooo good!  They tasted like banana bread with chocolate chunks, and I dipped them in coconut "powdered sugar" to finish them off.  Sooo addictive and wonderful.  I would never even think to throw these at anyone because it would be a waste of deliciousness. The best part about these is they are quick to make and no need to dehydrate!

Raw Banana Chocolate Chunk Doughnut Holes
Makes 12

doughnut holes:
1 1/3 cups finely shredded dried coconut

1 cup ground flaxseed
1/3 cup raw sprouted buckwheat flour or sprouted oat flour
1/2 cup soft medjool dates, pitted (if not soft, soak them for 30 minutes in filtered water and drain well)

1/4 tsp sea salt

1 tsp pure vanilla extract
2 tsp cinnamon
1 large ripe banana

1/2 cup coursely chopped  raw dark chocolate

coconut "powdered sugar"*

Combine coconut, and flaxseed and buckwheat flour in the food processor and process until well blended and the consistency of flour.  Add the dates, banana, sea salt, and extract and cinnamon and process until smooth and starting to hold together when squeezed (if it doesn't add a little more dates). Stir in chocolate chunks, and roll into 12 balls. Roll in the coconut powdered sugar, and enjoy!  Store extra in the fridge.

*To make coconut powdered sugar, add 1 cup finely shredded, dried unsweetened coconut to a high speed blender and blend until it is powder (but not too long or you will get butter)

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. Anonymous
    January 14, 2014 at 13:54

    OMG, this looks just delicious!!! Thank you so much, Amy, I never say it enough. You are so creative and generous... I am writing this recipe down to try it in the weekend. Thank you!! <br />Raquel (from Spain)

    • January 15, 2014 at 00:06

      Thank you for your kind words :)! I hope you do try it!

  2. January 16, 2014 at 11:24

    Looks good and easy, Amy.<br />thank you for sharing the recipe.<br />-Smasim

    • January 17, 2014 at 02:16

      That was the idea! You are so welcome, and I am always happy to share so you can enjoy it too :)!

  3. Anonymous
    January 18, 2014 at 09:10

    My neighbor said I should open a store! I told her, those are not my recipes! I just make them. Thanks for sharing. I have so many volunteer tester when I share your recipes on FB. Thank you! :*

    • January 19, 2014 at 12:55

      Awesome haha :)! You are so welcome, and I am glad you and your friends are enjoying the recipe!

  4. Anonymous
    January 22, 2014 at 00:08

    So, I noticed you said one could add a little MORE agave, however agave wasn't listed in the ingredients, so I'm wondering if you meant one could add agave, or should it have been in the list of ingredients?<br />Thankyou!<br />Maria

    • January 22, 2014 at 02:25

      That was a typo, I meant to write dates. I fixed it now.

  5. February 7, 2014 at 02:50

    Hi! Can you use plain old buckwheat flour or should I be using something like activated buckinis? New to the world of buckwheat!! Thank you!

    • February 7, 2014 at 22:24

      It should be sprouted (aka soaked 30 minutes, rinsed and dried in the dehydrator).

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