Raw Salted Caramel Donut Holes

  • Prep Time: 20 minutes
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  • 1 cup raw cashews
  • 1 cup pitted medjool dates
  • 1/4 tsp pink sea salt

Salted Caramel Sauce:

  • 3 tbsp coconut oil
  • 3 tbsp maple syrup
  • 1/4 tsp pink sea salt


To make the dough:

  1. Place the donut ingredients (cashews, dates and pink sea salt) into a food processor and grind into a thick, moist dough.
  2. Roll the dough into balls and place in the freezer until the dough is firm in texture (approximately 20 minutes). 

To make the salted caramel glaze:

  1. Melt the coconut oil on low heat, then remove from the heat and whisk in the maple syrup and pink sea salt to form a thin caramel sauce.
  2. Dip the donut holes into the caramel sauce, covering each one completely.
  3. Place the donuts back in the freezer until the glaze has hardened.


Store the donut holes in the freezer for up to 3 months. Allow 10 minutes to defrost before eating.

Thank you This Rawsome Vegan Life for the inspiration!

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