Raw vegan, plant-based, coconut date donut balls

Raw Plant-Based Date Donut Balls

This is one of my favorite snack recipes to have throughout the week at home. I enjoy this snack because it is guilt-free, packed with protein, gives me energy, and is versatile.

I love playing around with this recipe because it can be created with other nuts and seeds. If you add more nuts or seeds to the recipe, be mindful that you may need to add more dates for more sweetness. Either way, it is a super easy recipe to adjust to taste. 

I made the plain donuts first 

Raw Vegan Plant-Based Donut Ball

and then added my tahini chocolate sauce with some shredded coconut and toasted coconut for a topping. It tasted like I was eating a coconut chocolate donut. The recipe to add toppings of the tahini chocolate sauce and toasted coconut recipe is below.

Plant-Based Coconut Date Donut

Serving Size: 2-3 Date Donut Balls

Appliance Needed: Food Processor

Ingredients Needed: 

         21 Medjool Dates

         2 cups of Walnuts

         1 cup of Coconut Flour

         ½ cup of Hemp Seeds

         ¾ tsp of Sea Salt

         1 tsp of Ceylon Cinnamon

         1 tsp of Vanilla Extract

Add all the ingredients into the food processor and blend until it breaks into a very soft crumble. It should take about 1-2 minutes max. 

Take 1 tbsp full of the mixture into your hands, squeeze it together, and mold it into a ball. The size of the donuts may vary by your preference. The mixture may feel oily. The oil is expected. It comes from the processing of the walnuts and helps keep the balls fused together. 

Chocolate Tahini Sauce


         3 tbsp Tahini Butter

         1 tbsp Cacao Powder

         2 tbsp Agave Syrup (Add more to your desired taste)

Pinch of Sea Salt

Add all the ingredients to a bowl and mix until completely smooth. Spread a nice layer of chocolate tahini sauce on top of the date donut ball, then sprinkle shredded coconut. 

Regular & Toasted Shredded Coconut


         ½ cup of shredded coconut

         Agave Syrup (Add 1 tbsp until coconut is coated)

For Toasted Shredded Coconut: spread coated coconut on a baking sheet lined with parchment paper. Preheat the oven to 300 F. Bake for 10-12 minutes. Stir up the mixture halfway through baking. Allow a few minutes to cook and add on top of the tahini chocolate sauce on the date donut.

Place in the fridge to store. Enjoy!   

Tell me how you like the recipe and share what variations you try. Comment down below.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.