No-Bake Lemon Poppy Seed Donut Holes

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A small blue bowl with no bake vegan donut holes that are scented with lemon zest, lemon juice, and poppy seeds.

Ready for something sweet (but secretly healthy)? I have just the thing.

No-bake vegan donut holes! Yes, it’s a thing. Let’s do this!

Wood cutting board with ingredients for making our Vegan Lemon Poppyseed Donut Holes recipe

This 30-minute, 10-ingredient recipe starts with dates and nuts (walnuts or cashews or both), which creates a sweet, slightly nutty base.

Next come coconut and almond flour for a fluffy, cake-like feel. This is what makes them more the texture of cake or donuts than an energy bite.

Food processor filled with ingredients for making gluten-free Vegan Lemon Poppyseed Donut Holes

The flavor comes from lemon juice and lemon zest, and the crunch comes from the addition of poppy seeds or chia seeds. Then just roll them into balls, freeze, and prepare your glaze.

Using a small ice cream scooper to form homemade Vegan Lemon Poppy Seed Donut Holes
Holding one of our freshly rolled Vegan Lemon Poppy Seed Donut Holes

For the glaze, I played around with a coconut butter option, but when you add liquids to coconut butter (e.g. lemon juice and maple syrup), it tends to seize up. So I went for a coconut oil-maple syrup glaze instead. However, I do include an oil-free glaze option in the notes!

Coating a Vegan Lemon Poppy Seed Donut Hole with glaze

We hope you LOVE these no-bake “donut holes.” They’re:

Naturally sweet
& So delicious

These donut holes would make the perfect healthier snack or dessert. The lemon juice and zest punch through with a tart kick, which perfectly balances the sweetness of the dates. Plus, that glaze? Total swoon.

If you’re into naturally sweet treats, check out our No-Bake Vanilla Cake Bites, 5-Ingredient Vegan Caramel Sauce, Vegan Chocolate Mousse, 3-Ingredient No-Bake Peanut Butter Cookies, and Coconut Carob Bars.

If you try this recipe, let us now! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Small bowl filled with gluten-free Vegan Lemon Poppy Seed Donut Holes

No-Bake Vegan Lemon Poppy Seed Donut Holes

Tender no-bake donut holes infused with lemon juice and zest and speckled with poppy seeds! A 30-minute naturally sweetened, easy-to-make snack or dessert!
Author Minimalist Baker
Blue bowl filled with a batch of our vegan Lemon Donut Holes
4.77 from 63 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 18 (Donut holes)
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week



  • 1 cup packed pitted medjool dates (measured after pits removed)
  • 1 cup raw walnuts or cashews (we mixed both)
  • 3/4 cup almond flour (or sub almond meal, but the donut flavor is more pronounced with flour)
  • 1/3 cup coconut flour (or sub more almond flour)
  • 1 Tbsp lemon zest
  • 4 Tbsp lemon juice
  • 2 1/2 Tbsp poppy seeds or chia seeds
  • 2 tsp vanilla extract


  • 4 Tbsp coconut oil, melted (see notes for oil-free version)
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1 Tbsp maple syrup (or other sweetener of choice)


  • Line a baking sheet with parchment paper and set aside. To a food processor, add pitted dates and blend until small bits remain or a ball forms. Scoop out and set aside.
  • To the food processor, add your raw nuts, almond flour, and coconut flour. Blend until a fine meal is achieved – about 20-30 seconds.
  • Add the dates back in along with the lemon zest, lemon juice, poppy or chia seeds, and vanilla extract. Blend until a tacky dough forms. If it’s too dry, add a little more lemon juice. If it gets too wet or sticky, add more coconut flour as needed.
  • Scoop out 1 1/2 Tbsp amounts of dough (I like this scoop) and roll into balls. Repeat until all of your mixture is used up. Arrange on your parchment-lined baking sheet. Transfer to the freezer and freeze for 10 minutes.
  • In the meantime, prepare glaze by adding all ingredients to a mixing bowl and whisking thoroughly to combine (a little separation is natural – just stir again before glazing).
  • Remove donut holes from the freezer, and one at a time, dip donut holes into the glaze. Lift up with a fork or slotted spoon and tap off any excess glaze. Place back on the parchment paper to harden. Repeat until all donut holes are glazed. Then carefully transfer back to the freezer to set.
  • Freeze for 10 minutes. Then remove from freezer and dip again. You can repeat this process as many times as you can before the glaze runs out (I was able to dip all of my donut holes twice and rolled a few of them in a third time – though I found two times to be sufficient).
  • Pop back in the freezer to chill again until set – about 10 minutes. Enjoy! Store leftovers covered in the refrigerator (up to 1 week) or the freezer (up to 1 month). They can be stored at room temperature, but if too warm, the glaze can melt.



*An oil-free glaze option would be 4 Tbsp coconut butter, 1 tsp lemon zest, and stevia to taste (adding liquids to coconut butter will make it seize). OR use this recipe for a white chocolate version.
*Nutrition information is a rough estimate calculated with half cashews and half walnuts, with chia seeds, and with all of the glaze.
*Recipe concept inspired by This Rawsome Vegan Life, which was originally adapted from Lee from America.

Nutrition (1 of 18 servings)

Serving: 1 (Bites) Calories: 143 Carbohydrates: 13.7 g Protein: 2.8 g Fat: 9.5 g Saturated Fat: 3.5 g Sodium: 6 mg Potassium: 173 mg Fiber: 2.8 g Sugar: 8.9 g

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My Rating:

  1. Coby says

    These little lemony bites are so flipping delicious! I didn’t have coconut oil or butter for the glaze, so I whisked together the lemon juice, zest, and powdered sugar instead. Such a great little healthier dessert to satisfy my sweet tooth!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yumm! Thanks so much for the lovely review and for sharing your modifications, Coby. So glad you enjoyed!

    • Claire says

      These taste absolutely amazing. Amazeballs!!! Family and friends loved them and so healthy too. I didn’t love the coating just because of the oil melting in your fingers but rolling in shredded coconut might help. I did like the added lemon tang from the glaze.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gauri, unfortunately that won’t work here because the dates are for structure and binding as well as sweetness. The only way around it we can think of would be to use a liquid monk fruit syrup that is a 1-1 replacement for maple syrup, but it will require a lot more dry ingredients and perhaps a nut butter, such as cashew. Let us know if you play around with the recipe!

  2. Leslie says

    These were fantastic! I knew they would be good because I’ve made countless other date/nut balls but wow! These really tasted like a delightful little lemon cake ball. So good.

  3. Claire says

    Yum! Made these without glaze and the following subs (metric measurements), with great success. They make a very fresh and delicious snack :)
    -mostly walnuts, but with ~5g ground flaxseeds
    -all almond flour
    -half poppyseed, half chia

  4. Sita says

    Delicious! I used poppy seed the first time and did the coating. Stored in freezer and loved them as a little treat. Am going to make them with Chia seeds tonight. I’m sure they will be delicious also.

  5. amy says

    While I would consider them more like energy snack balls, they are delicious and my kids loved them as well! Its an easy, quick recipe. I’m 36 weeks pregnant and was looking for creative ways to eat dates, I will make these weekly until baby comes!

  6. Missy says

    I didn’t make the recipe, ( thus no srating)however by scanning the ingredient list and the method in which to prepare the “donuts” one would have to define a donut. This sounds like it would result in a very dense result

  7. Elizabeth says

    Hello! These look amazing! I am wondering if it is possible to use a blender rather than a food processor? Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elizabeth, blenders can have trouble with dates, but if you give it a try, we’d suggest pulsing to avoid overworking the motor. Hope that helps!

  8. Maria says

    Very amazing and made exactly as written until I got to the poppy seeds when I realized I had none. I improvised with something inspired from my childhood an aunt made lemon anise cookies, so I used anise in place of poppy seeds and still used some ground chia. Wow! Love my needed sub and will stick with it. Made me feel like a teenager all day!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed them, Maria! And what a unique flavor combination- we’ll have to give it a try =) Thanks for sharing!

  9. Brittney says

    These were so delicious! I’ve made lots of energy bite type recipes and these are a new favorite. Love love the lemony flavor. The glaze really does it for me. Thanks for the recipe! Can’t wait to make again.

  10. Nancy Keeton says

    HI MB!

    I am about to make these – I don’t have any lemons, can I omit the zest and add more juice??? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nancy, we wouldn’t suggest more juice as it would change the consistency. Let us know how it goes with leaving out the zest?

  11. Dana says

    It really is a simple and quick recipe. I love the concept but it turned out too lemony for me. Any suggestions on how to make them more just of a “classic glazed donut”? I am guessing if I take the lemon out they would be kind of tasteless. Any idea on how to get to the glaze sweet without lemony taste?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dana, you could probably do a simple glaze with powdered sugar and a little almond milk. Let us know if you try it!

      • Kristi says

        Excited to make these! Could I sub out cashews for more walnuts or some other nut? I’m allergic to cashews only. 🥺 Thank you for all of your amazing, vegan recipes! 💗

  12. Megan says

    These are so incredibly yummy! My husband and I love lemon poppy seed anything. I did change out the almond flour for the gluten free flour blend that is on this site, and the texture came out perfect and it tastes delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you both enjoy them, Megan! Thanks so much for the lovely review and for sharing your modification =)

  13. Mathilde says

    These are amazing! My picky 4 year old devours these! Since discovering this recipe, I have made it at least 4 times. The only difference is I make it without the glaze due to sticky fingers and my kids actually preferred them without. Thank you Dana!!

  14. Sherri Neil says

    You are amazing. These are amazing. To think I was out of the woods since it is to hot to make your muffins. I did make the chocolate glaze that someone recommended (only because I ran out of lemons). Thank you again for letting me eat desserts that aren’t loaded with sugar. And totally satisfying

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, you’re so sweet Sherri! We’re so glad you enjoyed them! Thanks so much for the lovely review! xo

  15. Tania says

    These were so delicious!!! I used a mix of cashews and almonds since that’s what I had on hand and I only dipped half of them in the glaze because they tasted amazing as they were. I love all things lemon and these reminded me of lemon cake.

  16. Manda says

    I used hazelnut meal, cashews & limes for my first try. Delicious! I’ll definitely keep mixing it up with various seeds, nuts & citrus fruits.. and I see a comment about adding oatmeal. Excellent idea that I wish I had thought of myself! I am already imagining so many combinations I can’t wait to try. Thanks for such great recipe ideas.

  17. Sam says

    Thank you very much for this recipe. I was skeptical at first but it was delicious. The texture didn’t really resemble an exact donut, but nonetheless I will probably make this again in the future.

    I used full almond flour and full cashews for the recipe since I didn’t have raw walnuts or coconut flour on hand. Turned out great. One of my new favorite snacks. :)

  18. Kim Wong says

    Hi, do you have a suggestion of how to make it nut-free? It sounds amazing but I have a little with nut issues.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think it would work great to use half the amount of chia seeds and sub the rest with poppy seeds!

  19. Hillary says

    These were SO good! I wouldn’t say they replace a donut, but they are yummy in their own right. I kept these in the freezer for a few weeks and it was a perfect snack forever I wanted a sweet but healthy treat. Super satisfying!

  20. Annette says

    Made this recipe for Easter Sunday morning exactly as written and it was delicious. What a nice sweet healthy treat. Will definitely be making these again because it was very easy. I may have to double the recipe next time because they are too good to keep long! :-)

  21. Alissa says

    Just made this morn because had extra lemons. Super easy…gonna try one now…wait for it…WOW—I set my expectations kinda low because I LOVE regular donuts…these are really really good! Will definitely make again!! Great lemony flavor and texture. Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Alissa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cait, we haven’t tried it, but maybe experiment with all coconut flour and a seed for the cashews/walnuts? Let us know if you try it!

  22. Lindsay says

    I used this recipe as inspiration for a chocolate no-bake donut hole. They came out SO GOOD, like really very close to the flavor and texture of a donut hole (though admittedly, healthier tasting). Instead of the coconut flour, lemon zest/juice, and poppy seeds, I used a scant 1/4 cup cocoa powder and a few pinches of salt. Same for the glaze: instead of the lemon flavors, I used cocoa powder & salt, and had to add a bit more syrup to balance the bitterness. Definitely feels like a treat!

  23. Terrie says

    I made these as a work treat to satisfy special diet needs of a couple of co-workers and they ended up being hit with everyone. I loved the lemony flavor and used Meyer lemons and a mix of poppy + chia seeds. Next time I’ll follow the metric notes – I think my cup of packed dates was too much and I had to compensate with extra flours. My donut holes didn’t have the texture that your photos show because of it and I also wonder if I over-processed my dough. Still delicious and a great excuse to try the recipe again!

  24. Hannah says

    These are so delicious and perfect for a sweet tooth! They’re also super filling due to the walnut & almond flour base, which is nice for a snack – I can’t eat more than 2 in one sitting, and I am not a light eater. :)

    Next time I’m hoping to bring out the coconut flavor a little more. Would shredded coconut flakes would work as an added mix-in?

  25. Caroline says

    These are lovely. I made them exactly as called for, but used cashews instead of cashews & walnuts. They make for a perfect snack, dessert, or treat for my toddler. Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing! So glad you enjoyed it, Caroline.

      Next time would you mind adding a rating to your review? It’s super helpful for us and other readers. xoxo!

  26. Taya says

    These were delicious! I wasn’t sure what to expect with the “donut” description but that was exactly what they tasted like. I used almond meal instead of almond flour and the consistency was perfect. They were super easy to roll into balls and looked amazing with the glaze on.

    Thanks a lot!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Taya. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  27. Mali says

    This was delicous, i could not stop eating them! For the glaze i used lime instead of lemon , i put stevia instead of maple syrup and i added a bit of salt.

  28. Kat says

    Delicious! I used 1 cup of regular dates instead of mejdool and a mixture of almonds, walnuts, and sunflower seeds instead of cashews (it’s what I had on hand). The balls came together perfectly, much easier to mix and roll than any other bliss ball-type recipes I’ve made. I only ran into trouble with the glaze – I tried the coconut butter option and it kept seizing on me when I added lemon zest. My only ‘complaints’ are that I would appreciate weight measurement options for the dry ingredients (eg dates, nuts, flours) and also that this, like many MB baking/treat recipes I’ve followed, took me 1.5-2x as much time as estimated. Thank you for the tasty treat recipe! I look forward to trying more.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kat, thank you for the feedback! For weight measurements, you can click “metric” (located below the ingredients header).

  29. Danielle says

    Made these using all almond flour and the flavor is amazing but the consistency was far too mushy. To compensate, I added a fair amount more almond flour and it helped a bit. Out of habit I soaked the dates before blending them, I think that might of had something to do with it. Ill try it again sometime using dates as they come. Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Danielle, yes, it sounds like soaking the dates made it too mushy. Let us know how it goes without soaking!

  30. Zarina says

    I would love to make these but I’m allergic to all the nuts except peanut. How do I make this recipe

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Zarina, that might be difficult to do! If coconut is tolerated, you could try using a lot more coconut flour and subbing the other nuts for seeds, such as hemp or sunflower? If you do some experimenting, we would love to hear how it goes!

  31. Brooke Joseph says

    I made these with buckwheat flour and coconut flour. I overlooked the almond flour in my pantry only to find it mid-mixing! Ugh! That said, they are still pretty tasty with the buckwheat. I imagine they are a little more dense and the buckwheat overpowers the lemon flavor a little too much. I don’t necessarily recommend what I did, but I can’t wait to try again with almond flour!

  32. Michelle says

    Great recipe! My sweet tooth is very happy! While I was initially intimidated, I went ahead and bought the ingredients! I followed the recipe exactly as written. I am excited to try other recipes from your website! Thank you

  33. Julia says

    I just made these without the glaze and oh my GOSH I am absolutely blown away. I love lemon cake and all things lemon and cannot believe how perfect these are. I didn’t have coconut flour so I used all almond flour and it worked out perfectly! Next time I probably won’t soak my dates in boiling water as it made the dough too wet and I had to add about another 1/4 cup of almond flour. But WOW the flavor is incredible.

  34. KRISTEN says

    I was going to make these tonight to bring to school tomorrow for co-worker who is vegan. I can these tonight with the glaze and just refrigerate? Let me know when you have a chance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That should work! You may want to bring them to school in an insulated bag with ice packs as the coconut glaze will begin to melt at room temperature. Hope that helps!

  35. Karen Dery says

    This recipe is amazing. I did two batches to have enough for our ladies Bible Study. I dipped some in real white chocolate, some in home made vegan white chocolate, and the rest in the suggested glaze with the recipe. I think the favorite was the glaze in the recipe since this gave the most delicious flavor.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Karen. We are so glad you enjoyed the recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  36. Shelly says

    I was hesitant to make these—in fact, I had the ingredients for several weeks before I decided to tackle the recipe. They looked delicious but I just didn’t believe they’d turn out like the photo (I always have problems with dates). I was so wrong! These are amazing!

    I’ve been following a gluten-free diet and often crave something sweet, so I’m excited to have these in the fridge so I can grab on the go. I made the recipe mostly as-is, and the only adjustment I made was to add another 1 T of maple syrup to the glaze.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm we have not tried using millet and can’t say for sure. Sorry! If you experiment, report back on how it goes!

  37. Z says

    Made these twice this month because they’re THAT good. The second time around I managed to roll them into 48 smaller bites *just* so I could enjoy them for a while longer. These little yummies don’t last!

  38. Melissa woehler says

    Made these and they are insanely delicious. Perfect sweet treat to satisfy a craving. Made exactly as written and it was easier/faster than I thought it would be. Thank you!!

  39. Katelyn Kaczorowski says

    I have made your cake bites but raw almonds and walnuts tend to make my mouth a itch… is it possible to toast them first? Or does this ruin it?

  40. Caroline says

    Made these today, they were fantastic! A great dessert, but still super healthy! I used figs instead of dates because they were on sale at the store and they came out just fine! I also used chia seeds instead of poppy and they still taste wonderful. Thanks for another amazing recipe!

  41. Bridget says

    First time making these, and they turned out great! Got many compliments from family, so it is definitely picky-eater approved ?
    A couple responses I got said that these looked like meatballs, so next time I make them I’m going to try a different shape (either cookie cutter shapes or flattening a bit, or adding sticks like for cake pops) and adding garnishes to make them look a bit daintier.

    Great recipe, will make these again for sure!

  42. KimberlyClaire79 says

    My junior kindergarten daughter cannot bring nuts to school for her snack, and we are dairy-free. I want her to have healthy fats and protein in her snacks. Would you recommend subbing seeds for the nuts? I know she would be excited for this.

  43. Jasmine says

    Anyone have suggestions how to make a fall pumpkin version of donut bites?!
    I’m not sure how adding pumpkin puree will affect the consistency! Would also add pumpkin spices, chia instead of poppy, & not sure what to sub instead of lemon/lemon zest, unless that would still taste ok! TYIA!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jasmine! We haven’t tried making a pumpkin version, but if you experiment with it, we’d love to hear how it goes! Good luck!

  44. Ina Hilgers says

    Once again, I am blissfully enjoying yet another recipe from this blog. Putting this recipe together is simple. Once the finished product sets up camp on your taste buds, you never want to go home. I am trying to get back to some healthy eating and sweets beckon me like that “bad boy” I dated in high school. Oh so tempting and oh so bad for you. Not these little sweeties. I have found a Hughe Jackman of sweets…the whole package (if he is really like the fantasy I have constructed of dear old Hughe). Make these. You won’t be sorry!

  45. Hilary says

    Hi Dana, love this recipe! My challenge with this (and the vanilla cake bite recipe) is my food processor – it’s a mini (3 cup?) and really too small for the job. I make a lot of recipes (many of yours!) and think an investment in a bigger, more powerful processor would be wise. What kind of processor do you use and how big is it?

      • Hilary says

        Thank you so much!! Btw, I may have finished all of the donut holes (or dough… can’t say they really made it to donut hole form). :D I will definitely be making this recipe again!

  46. Kaitlyn S says

    I made these the other day. Fabulous! I did not use the glaze because I’m trying to cut back on coconut oil and they were really quite delicious (lemony!) without it. The only snag I ran into was mixing ALL of the ingredients together in the blender. Too sticky. I mixed it by hand and it came out just fine.

  47. Maria says

    Just made these, as I have been eyeing up this recipe since seeing it posted. They turned out amazing. Definitely a recipe I will make on repeat! Such a perfect snack that tastes so indulgent with no guilt!

  48. Shelly says

    Made these twice this week– and even my non-vegan friends loved them. Used just cashews as the nut base, and chia seeds. I reduced the amount of oil in the glaze (by quite a bit the second time) and it worked just fine. Delicious!

  49. MacKenzie Rossi says

    This recipe did not turn out right for me at all. Such a bummer. They were neither cake-like nor fluffy. More like super sticky. I did raw cashews (no walnuts), dates, and almond flour (no coconut flour) all from Trader Joe’s. I cannot for the life of me figure out what went wrong. I even added probably an additional quarter cup of almond flour and I still just ended up with one big ball of dough in my food processor. It tastes ok, but it’s definitely not the right texture. Any hints you can give for next time would be great. Thanks.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      MacKenzie – I will say coconut flour adds a cakey flavor and texture so next time try and use that! It’s not essential, but I love the blend of coconut and almond flours in this one! Hope that helps.

  50. Elena says

    I made these yesterday and they taste excellent, especially with that glaze, wow! I made them with almond meal instead of flour bc i had a lot of almonds and no flour and the dough/texture came out good. Great recipe Dana! Will make again for sure.

  51. Genny says

    In my home everybody LOVES the “no bake vanilla cake bites”, so when I saw this version I just have to try it. They are delicious! I skipped the glaze and just roll them on unsweetened shredded coconut.

  52. Krissy says

    These were so good, thank you! My only complaint is that I only got to eat a few before my husband packed up ALL THE REST to take to work. Will definitely be making again :)

  53. RunningPath says

    These were really great and easy to make. I used almond flour as written and subbed whole wheat flour for the coconut (since that’s what I had available). My one mistake was putting extra maple syrup in the glaze, which made it too sweet. I thought it wasn’t quite sweet enough when I first tasted it, but I should have trusted the recipe! Anyway they were fantastic and I will definitely make again. I might put more poppy seeds next time, and maybe some almond extract. It’s definutelt a recipe that can be played around with.

  54. Jaime says

    I’ve been making the raw donut holes from My Rawesome Vegan Life for a months now. My husband protests if they aren’t in the freezer. So these…were amazing…and so much easy. Yah for no nut soaking. I actually threw it all in my food processor at ones and they still turned out great (processor is pretty durable and strong). One request though…please please please more variations and flavors of these donut holes! Thanks for the great work you do!

  55. Steph Rumori says

    Just made these and they came out perfect! Thanks for the creative recipe! (When the Italian husband loves them….I am happy)

  56. Jacky says

    I normally Love your recipes, but this one was a disaster for me! Please advise. Here’s what I think the problem is: dates have a highly variable moisture content and texture. Could you describe the dates you used? What variety? Room temp vs cold etc. I made mine with fresh gooey Honey dates from the farmers market, that had been sitting out all morning, and blended them really smooth, so that was probably mistake # 1. Next, with the walnut/cashew part, it would be helpful to see a photo of the nut texture, after you processed them but before adding all the other ingredients. I may have over blended my nuts, not sure. I also believe that nuts and nut flours have a variation in moisture content, which could affect the out come. I would love to try these again, but don’t want to waste more expensive ingredients in the process. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Jacky it sounds like the mixture was just overblended. In that instance next time I’d recommend just pulsing the dates until small bits remain (not a puree). And for the nuts make sure they’re the consistency of a meal not a powder. When dates are really fresh they can be easy to overblend. You could probably even get away with just finely chopping them next time. Hope that helps!

  57. Jennifer Whitman says

    Made these for my vegan 16 year old for her birthday cake! Its what she wanted and we loved them, well except for my 17-year-old son who doesn’t like anything vegan… hmm, not sure he actually tried them!

  58. Faith says

    I made this yesterday morning and they were delicious. I used 6 tbsp lemon juice (I really love lemon) and all almond flour with one dunk in icing. I’ll definitely make again! Might try with apple cider instead of lemon juice for a fall treat!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We usually prefer a food processor because it’s easier to control and not over blend. But if you try it let us know how it goes! It should work if you go low and slow.

  59. DH says

    I didn’t think it could get better than the cake bites you shared – but this is bliss!! They are so delicious, I even went all out and picked up poppy seeds. Next time I’ll try chia. Thank you for all of your lovely recipes, I look forward to your posts every week!

  60. Cassie Autumn Tran says

    Donut holes just made of dates, cashews, almonds, coconut, and lemon poppyseed goodness? SOLD to someone who LOVES donuts and lemon poppyseed-flavored ANYTHING! This sounds like a wonderful recipe. I need to buy coconut flour and almond flour now. They are just very handy ingredients in general, so might as well catalyze experimentation with them with this recipe!

  61. Hannah Shadrick says

    Made these this morning — Holy cow! So yummy! Ended up needing to add about 1 tsp extra lemon juice to the dough to make it tacky. Rolling them in the glaze twice was perfect.

    Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Hannah! Next time would you mind leaving a rating? It’s super helpful to us and other readers. xo!

  62. Madalyn says

    This looks yummy! I am allergic to coconut, and I saw where you can just use all almond flour in the recipe for the donut. But for the glaze, do you have an option that involves no coconut? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t have any glazes that don’t use coconut at the moment. But if you find something that works let us know!

  63. Barbara says

    My husband loves poppy seeds but not glaze. Would they be too sour without glazing them? Would I still need to freeze them?

  64. Susie McQ says

    These look so cool! I would love to see an apple cider doughnut version, or pumpkin. :) I might try some experimenting. Thanks!!

  65. Sue says

    Hi, I made Date paste and have it in a mason jar in my fridge. Can I substitute it and how much would I use for this recipe?
    Thanks much

  66. Faye says

    I made these last night and they were so tasty! I used AP flour because that’s what I had and chia seeds. I halved the portion because my deserts never turn out well and now I don’t have any left. Thanks MB! Nom nom nom

  67. Reena says

    are the raw nuts a necessity for texture or for taste? We have a tree nut allergy so can’t use those or the almond flour. Coconut flour is ok though.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Glaze them on a fine wire rack. However, know that glaze will drip down below them and potentially be wasted.

      • Yvette says

        I will try the wire rack idea too. They were amazing except for the build up of coconut oil at the bottom of the ball. Thank you for this idea to try next time. This recipe is a keeper!

  68. Eline says

    Hi Dana! I’ve recently become allergic to all kinds of nuts (yes, I’m still in the middle of my grieving process ?). Do you have any recommendations for a nut-free version of this AMAZING LOOKING recipe?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You could try and sub maple syrup, but it will require a lot more dry ingredients and perhaps a nut butter, such as cashew. Let us know if you play around with the recipe!

  69. Amy says

    Hey there. Love the recipe. Going to try it our this weekend. I saw that someone else asked about using AP Flour. I didn’t think you were supposed to eat AP Flour raw. Would you prepare the recipe differently? Thanks

    • Becky says

      I was wondering about this too? I’m thinking it would be important to toast in a pan for a few minutes and cool down before using it in the recipe.
      I won’t be using all purpose flour myself; just hoping to help out the ones that choose to.
      I’m going to try this recipe using all oat flour.

  70. Mark Newton says

    Dear Dana,

    A short note of heartfelt thanks for your generosity and passion that inspires such a river of amazing recipes! Your example of creative compassionate cuisine is wholly inspiring and a beacon of hope and positivity in this often dark world. I also love your language and the light touch that garnishes the enthusiasm oozing out of every page! The photography is top-shelf, seriously compelling me to go to kitchen and food processor!

    May all Blessings be yours,
    Warmest, Mark
    Melbourne, Australia

  71. Amina says

    Hi! Love the recipes! Would you be able to suggest how I can substitute all purpose flour instead of almond flour, as I don’t have any on hand?

  72. Bianca says

    Hi! Loved he idea of lemon poppy seed in a raw ball version! Just wanted to ask if the balls need to be stored in the freezer because of the coconut oil based glaze or if it’s not necessary.
    Thanks for all your amazing recipes!! They are always delicious!! ?

  73. Koran says

    Do you have any recommendations for another flour I could use aside from almond flour? I have a mild almond allergy (no other nuts). It’s annoying and so hard when you’re a GF person and mostly vegan.

    Lemon poppyseed is my favorite flavor for pretty much any baked good.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Karen! I’d say sub another seed meal (like some hemp or sunflower) and/or just go for a little oat flour OR all coconut flour! Good luck :D

    • Hilary says

      I subbed millet flour for this recipe, but have subbed GF flour in the vanilla cake bites recipe. I think I may have also tried brown rice flour in one rendition. Some people might try oat flour (I’m allergic to oats as well as almonds). I think someone else has already mentioned coconut flour.

  74. MB says

    I cannot wait to make these! How have I had all the ingredients for donut holes in my kitchen and not known it until now?! Naturally sweetened, and I love that you’ve included oil free alternatives too. Fantastic.

  75. Brittany Audra @ Audra's Appetite says

    Love lemon poppy seed flavors, and the cake-like texture of bites with added coconut flour!! YUM :)