- for the donut holes:
- 1/2 cup vanilla protein powder
- 1 cup almond flour (can add more if texture is not firm enough)
- 1 tbsp cinnamon
- 1/2 creamy almond butter
- 1/4 tsp almond extract
- 1/4 cup thick coconut yogurt (brand: cocojune and you can add a little more if texture too dry)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- dash of almond extract (can omit)
- for the glaze:
- 1 cup Lakanto powdered sugar
- 2-3 tbsp almond milk (adjust for desired consistency)
prepare the donut holes:
- in a food processor, all of the ingredients until a thick dough forms.
- using your hands, roll the dough into small, bite-sized balls to form the donut holes.
- place the donut holes on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
- in a separate bowl, whisk together Lakanto powdered sugar and almond milk until smooth.
- adjust the milk quantity for your preferred glaze consistency.
- glaze the donut holes:
- once the donut holes are chilled and firm, dip each one into the glaze, ensuring they are fully coated.
- place the glazed donut holes back on the parchment-lined tray.
- chill and serve:
- return the tray to the refrigerator for an additional 15-20 minutes to allow the glaze to set.
- once the glaze is set, your easy no-bake cinnamon glazed donut holes are ready to be served!