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Snickerdoodle doughnut holes

WOW. These take me right back to childhood, eating those pre-packaged mini Hostess cinnamon crumb cake doughnuts from 7/11 for breakfast on the way to elementary school.. Recipe from @shuangys_kitchensink


INGREDIENTS:

2 cups Raw cashews (*soaked overnight)

8-10 Medjool dates

1/4 cup Molasses (optional)

1/2 Coconut flour

2 tsp Cinnamon

1 tbsp Coconut sugar for rolling


DIRECTIONS:

Soak raw cashews overnight with a pinch of salt (or soak in hot water for 2 hours). Drain and Rinse. In a food processor, pulse together raw cashews, dates (pits removed), and molasses, until gooey and smooth (no big chunks left). Add in coconut flour (1 tbsp at a time), cinnamon, and a pinch of sea salt. Blend until dough-y. Chill in the fridge for an hour or freezer for 20 mins (makes it easier for rolling). For the topping: In a small bowl, mix coconut sugar and 1 heaping teaspoon of cinnamon. Scoop the dough into desired-sized protein balls. Roll into the cinnamon sugar. Store in the fridge or freezer. Enjoy!


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