Donut holes are just plain awesome. Especially when they are made grain and sugar-free. But stuffed donut holes are better. Much, much better. Why? Come, do you really have to ask? Because it’s stuffed with LOVE.
Note: A cake pop pan and a donut hole pan are basically the same thing. If there’s a difference, then I sure haven’t figured out what it is. So feel free to use either pan to make these awesome donut holes. Oh and plan to make extras, these things have a way of disappearing.
1 apple, chopped
3 tablespoons coconut oil
4 tablespoons raw honey
1½ teaspoons ground cinnamon
1¼ cups blanched almond meal
¼ teaspoon baking soda
¼ teaspoon almond extract
½ teaspoon vanilla extract
1 teaspoon apple cider vinegar
⅓ cup coconut palm sugar
Preheat the oven to 350 ̊F. Lightly grease a donut hole pan with coconut oil.
Place a skillet over medium-low heat. Add the coconut oil and chopped apple. Cook, stirring often, until soft. is takes about 5 minutes. Add the honey and cinnamon. Continue to cook for another 2 minutes. Remove from heat and allow to cool.
In a medium bowl, combine the almond flour, baking soda, and remaining 1⁄2 teaspoon ground cinnamon. Mix well.
Separate the egg yolks and whites. Use an electric mixer with a whisk attachment to whip the egg whites.
Combine the remaining 3 tablespoons honey, almond extract, vanilla extract, remaining 2 tablespoons coconut oil, apple cider vinegar, and yolks together in a bowl. Add the dry ingredients and mix well. Fold in the whipped egg whites. Be careful not to mix too much—we want to keep as much fluffiness as possible.
Fill each donut hole tin halfway with batter. Add a teaspoon of the apple mixture and cover with more batter. Bake for 8–12 minutes, until golden. Allow the donut holes to cool, and then roll in coconut palm sugar. Enjoy!