No Bake Blueberry Donut Holes

5 from 1 vote
Course Dessert, Snack
Servings 24 balls


  • 1 cup pitted Medjool dates (about 12)
  • 3/4 cup raw cashews
  • 3/4 cup dried blueberries
  • 3/4 cup GF rolled oats
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • Pinch sea salt
  • 3 tablespoons Coconut oil melted
  • 2 tablespoons maple syrup


  • Place the dates, cashews, blueberries, oats, vanilla, lemon juice, and sea salt into a food processor and pulse until a dough forms, about 5 minutes. Scrape down the sides several times with a spatula.
  • Roll the dough into 24 balls and place them on a baking sheet. Freeze the balls for 30 minutes.
  • While the donut holes are freezing, mix together the coconut oil and maple syrup in a small bowl. Roll each ball into the mixture and place them back in the freezer to harden. Store the donut holes in a sealed container in the refrigerator for up to 1 week
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