For the dough:
- 2/3 cup rolled oats
- 2/3 cup cashews, preferably soaked for 4 hours then rinsed
- 2/3 cup pitted dates
- 1/8 teaspoon Himalayan salt
For the glaze:
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1/8 teaspoon vanilla powder
1. To make the dough: grind all the ingredients into a thick, moist dough in a high speed blender or food processor. Roll into balls and put in the freezer until cold and firm, around 20 minutes.
2. To make the glaze: melt the coconut oil on low heat, turn off the heat then whisk in the syrup and vanilla. It will take a second or two but pretty quickly it’ll combine into a thin caramel-y consistency. Dip the solid donut holes into the glaze, covering each one completely. Put them back in the freezer until the glaze has hardened, then repeat until you use up all the glaze (you will probably have to re-whisk the glaze every time before re-dipping). I dipped them and put them back in the freezer three times total.
3. Store the donut holes in the fridge for up to a week.