[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.

Finale

• 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.