Lemon Poppyseed Donut Holes
Okay guys, it is FINALLY here! If you have been following along on Instagram over the last month or so you have seen many sneak peaks of my up and coming Lemon Poppyseed Donut Holes. AND every time there would be a sneak peak…You all would go WILD!! And while I have wanted to share this recipe for awhile now EVERY time I would go to take a a decent picture these babies would be GONE!!!
You see every week I love to make a sweet treat for us to have hanging around during the week to snack on. This keeps us from buy processed and packaged treats that do not have the best ingredients in them. AND usually we keep whatever it is that I was whipped up for about 4-5 days before it is gone…EXCEPT for these bad boys, they would last about 2 days TOPS because they are just that good!!
Seriously guys…It was a problem! But I finally hide a few away from my fiancé and managed to get some pictures.
Now not only are these bad boys super tasty (I mean lemon and poppyseed are a match made in heaven just like peanut butter and chocolate) BUT they are also low in sugar becasue they are sweetened with ONLY a few dates and a bit of maple syrup making them a great option for those of you that deal with blood sugar challenges! These bad boys also have a great dose of healthy fats and proteins to help balance your mood, stress levels, and aid in brain health.
So what are you waiting for?!?
Glazed Lemon Poppyseed Donut Holes
Ingredients for Base:
1 1/2 cup Almond Meal
1 cup Walnuts
1/4 cup Hemp Seeds
1 cup Medjool Dates pitted (soaked for 10 minutes if they are on the harder side)
1/4 cup Creamed Coconut (not coconut milk, if you cannot find creamed coconut, coconut butter works just fine too)
1/4 cup Coconut Oil
1 tsp Vanilla Powder
2 Lemons zested and juiced
Pinch of Salt
Optional Optional add in Base: 1 tbsp of Botanica Health Turmeric Lemonade Mix (this adds a little extra lemon flavour and the great benefits of turmeric in, I have put it in 3/5 batches now and think I am now HOOKED on making it this way)
Ingredients for Glaze:
1/2 cup Creamed Coconut (not coconut milk, if you cannot find creamed coconut, coconut butter works just fine too)
1/4 cup Coconut Oil
1 tsp Pure Vanilla extract
2 tsp Poppyseed’s
Zest from 1 Lemon
Optional add in for Glaze: 1 tbsp Maple Syrup (if you want a little extra sweetness)
1) Combine all base ingredients in a food processor until dough starts to stick together.
2) Using a cookie scoop, or spoon, begin forming into balls and placing on a cookie sheet and into the freezer fro 2 hours.
3) Before removing the donut bases from the freezer combine all the glaze ingredients EXCEPT the poppyseed’s in a small pot on the stove over low. Stir frequently and remove as soon as mixture is fully melted and mixed together.
4) Once mixture is combined and no longer on the stove add the poppyseed’s. You can now begin taking each donut hole and dipping it in the glaze and placing back on the cookie sheet. Once all have glaze on them place them in the fridge for another 15 minutes to set before snacking away!
These keep best when stored in an air tight container in the fridge for up to 2 weeks, or you can freeze them for up to 3 months!
Recipe makes roughly 18, 1 tbsp donut holes.