No bake gingerbread donut holes:
These gingerbread donut holes are giving me all the holiday feels. And the nice thing about these is they require 0 baking. I love making no bake desserts because they are quick to prep, convenient, and pretty much fool proof.
Ingredients you will need:
- Pecan Butter (substitute any nut/seed butter)
- Primal Palate Ginger Snap Seasoning (substitute ginger spice and ground cloves)
- Sprouted gluten-free oats
- Almond flour
- Medjool dates
- Primal Palate Cinnamon sugar seasoning (substitute coconut sugar and cinnamon)
- Optional add in for the extra gingerbread flavor: Molasses
How to prepare:
I recommend using a high powered blender or a food processor to make these donut holes and soaking the dates overnight. Soaking the dates is a step I do because it leaves them nice and soft and easier to process. To make the batter I add all my ingredients except the cinnamon sugar to my food processor. And process for about 20-30 seconds, until I get a sticky easy to roll into ball consistency.
How to adjust dough if too wet or too dry:
If the dough is too wet, I add more almond flour or oats, and I adjust seasoning as needed. If the dough is too dry, I add 1 Tbsp at a time of the reserved date water I used to soak my dates, and process until I get desired consistency.
Storing:
I like to store mine in an airtight container in the freezer and enjoy at room temperature. But you can also store in the refrigerator in an airtight container, but the consistency will be softer.