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[Recipe] Ani Phyo's Donut Holes

Dreaming About Donut Holes by Ani Phyo

This recipe was inspired by Ede Schweizer, a dear old friend of mine who’s also an amazing living foods chef.  You won’t be able to eat just one donut. So I recommend tripling this recipe. Donut Holes will keep for over a week in your fridge.

Serve with Berry Compote (page 233).

Donut Ingredients

  • 1 ¾ cups almonds
  • ½ teaspoon sea salt
  • 1 vanilla bean, scraped
  • 2 cups dried pineapple, chopped
  • 2 cups pitted dates
  • 1/3 cup plus 1/4 cup shredded coconut
Donut Directions
  1. In food processor, place almonds, salt, and vanilla.
  2. Process into a fine powder first.
  3. Slowly add chopped pineapple and dates, mix well.
  4. Place in a large bowl. Mix in 1/3 cup shredded coconut.
  • To serve, use an ice cream scooper or spoon to form donut holes.
  • Roll holes in ¼ cup shredded coconut. 
  • Will keep for over a week in the fridge.

From the book Ani’s Raw Food Kitchen by Ani Phyo.  Reprinted by arrangement with Da Capo Lifelong (www.dacapopress.com), a member of the Perseus Books Group.  Copyright © 2007.  Buy it here.