Fauxnut holes

Fauxnut holes

This post was created in partnership with Bob’s Red Mill.


FAUXNUTS! Because I knew if I called them doughnuts my inbox would receive a steady stream of hate mail for the rest of the week. I was planning on using a nearly identical recipe (plus Bob’s Red Mill egg replacer, a splash of oil, and some almond buttermilk) to make a baked gluten-free doughnut but when I couldn’t find my doughnut pan (there’s a chance it may have accidentally gotten placed in the Goodwill donation pile before we moved) (WHOOPS!) I decided to go a different route. And now I’m here with fauxnuts (AKA wannabe doughnuts). Which, admittedly, aren’t nearly as delicious as a glazed doughnut from Voodoo but the trade-off is that these things won’t leave you with the post-Voodoo bloat and.. that counts for something, right?

RIGHT.

So this is where I tell you that I was pretty terrible to my body this spring. There was a really weird/untimely chain of events (one of which included a home break-in at 5AM.. while I was still in bed and Thom was out like a light) (I HAVE NEVER BEEN SO TERRIFIED IN MY ENTIRE LIFE) that made it impossible for me to get in the right mental space to train. Funny enough, my little training hiatus began around the same time I started regularly consuming handfuls of chocolate chunks and trays of French fries.. at 10PM. So you can imagine what happened to my body after two months of not training and over-indulging. My muscles atrophied. I lost a good chunk of the 20 pounds I spent the previous year gaining (’cause muscle > than fat). And, for lack of better words, I felt like shit.

While the days off from strength training and the diet of mostly-comfort food were glorious, I knew what needed to be done to feel good again. So summer came and eventually I found my way back to the gym. And once I realized how difficult it is to make it through a workout when you’re not eating right, I up and changed my diet back to what it was before I started devouring comfort food willy-nilly. And now I only eat trays of French fries a few times a month. At 8PM. ;)

In all seriousness, it’s a lot easier to make healthier food choices when you have recipes like this (or this or this) on hand. And although they might be a stretch, these little wannabe doughnuts are something I’m happy to have around because they’re comprised of ingredients (whole grains, healthy fats, and natural sugars) (THANKS BOB AND CHARLEE!) that satisfy both my mouth and my belly. They’re delicious. They’re filling. And when I have a batch just chillin’ in my freezer, I’m a lot less likely to reach for that bag of chocolate chunks. Don’t get me wrong, I’m all about treating myself and indulging from time to time, but I also know that there’s a fine line between indulging and over-indulging. And when the going gets tough, it’s easy for me to get sucked into the latter (there’s a chance it’s probably pretty easy for you to get sucked in, too).

So here’s to good health. Strong bodies. Knowing when to step back and take it easy. And – just as importantly – knowing when to wake up, look in the mirror, and tell yourself IT’S TIME TO GET IT TOGETHER, GIRLFRIEND.

BRM <3Fauxnut hole ingredientsFauxnut holes in the makingFauxnut holes in the makingFauxnut holesFauxnut holes

Notes: Unless you have a 14+ cup food processor, I wouldn’t recommend doubling this recipe. In order for the dough to achieve a super smooth texture, you need to keep the load light. If you’re not into pecans, feel free to replace them with your favorite nut (cashews or almonds would be great). To replace the oats, simply increase the shredded coconut to 1 3/4 cup. If you don’t have coconut sugar, you can use maple sugar to make powered (maple) sugar.. or any other sugar, really. When I first started playing around with glazes, I attempted to use my white chocolate magic shell recipe but it looked a little.. off putting. If you don’t mind yellow fauxnut holes (you could even color the glaze with beet powder!), the magic shell will be much more stable at room temperature than the coconut oil-based glaze.

This post is sponsored by Bob’s Red Mill, the employee-owned grain company that’s committed to providing good food for all. All opinions are my own and I think Bob’s Red Mill rules. 

FAUXNUT HOLES

1/2 cup (45g) Bob’s Red Mill old fashioned rolled oats
1 cup (76g) Bob’s Red Mill unsweetened shredded coconut
1/2 cup (55g) raw pecans
1/4 teaspoon vanilla bean powder
Pinch of freshly grated nutmeg, optional
Pinch of fine sea salt
8-10 (125g) medjool dates, pitted and soaked in warm water for 15 minutes

Cinnamon date sugar
1/4 cup (50g) Bob’s Red Mill date sugar
2 teaspoons (4g) ground cinnamon

Maple glaze
1/4 cup (45g) unrefined coconut oil, melted (but not hot)
2 tablespoons (28g) pure maple syrup

Powdered coconut sugar
1 cup (130g) Bob’s Red Mill coconut sugar
2-4 tablespoons (20-40g) Bob’s Red Mill potato starch

In a food processor fitted with the S-blade, blend the oats and coconut into a fine meal. Add the pecans, vanilla bean powder, nutmeg (if using), and sea salt, and blend until the pecans turn into a fine meal, too. Add the dates and process for 45-60 seconds, until a smooth dough is achieved. Using a 1 1/2 tablespoon scoop, drop the fauxnuts onto a baking sheet lined with a silicone mat or parchment paper. Roll into balls then transfer to the freezer to chill for 20 minutes.

While the fauxnuts are chilling, prepare your desired topping. My favorite is the cinnamon-date sugar followed closely by the maple glaze and then the coconut powdered sugar. Each of the recipes above will make enough to coat the entire batch. If you make all three, like I did, you’ll have leftovers. Which isn’t a completely terrible thing. ;)

To make the cinnamon date sugar, simply sift the date sugar and cinnamon into a small bowl and whisk to combine. When the fauxnuts are chilled, roll in sugar and enjoy immediately.

To make the maple glaze, vigorously whisk together the coconut oil and pure maple syrup. The mixture will separate so you’ll want to whisk it just before you start coating the fauxnuts (and a few times while you’re coating them). When the fauxnuts are chilled, give them two good dips in the glaze and put them back on the baking sheet (but line it with a wire rack otherwise you’ll have hardened glaze puddles).

To make the powdered coconut sugar, add the coconut sugar and 2 tablespoons of the potato starch to the container of a high powered blender; blend on high speed for 45-60 seconds. Remove the lid and check the sugar; if it looks (or feels) cakey, add the remaining potato starch and blend. Sift the sugar into a small bowl then give it a good whisk. When the fauxnuts are chilled, roll in sugar and enjoy immediately.

Fauxnuts will keep in an airtight container in the refrigerator for up to two weeks (and in the freezer indefinitely).

Yield: 14 fauxnuts


VARIATIONS
Banana nut fauxnuts – Replace the pecans with walnuts, increase the oats to 1 cup, and add 1/2 a super ripe banana to the processor when you add the dates.
Double cacao fauxnuts – Replace the pecans with almonds, add 2 tablespoons of cacao powder, and an additional 2 dates (~30g). Toss in 2 tablespoons of cacao nibs during the last 10 seconds of processing.
Cacao glaze – Add 1 tablespoon of cacao powder to the maple glaze, but make sure you start off by mixing a tiny bit of the oil into the cacao and whisk until smooth (otherwise you’ll have clumpy glaze).


PRINT THIS RECIPE

Fauxnut hole medley + hillbillies on the balcony

20 Comments

  • Reply Lauren Grant | Zestful Kitchen 31 July 2017 at 10:41 AM

    Hey Ashlae! These fauxnuts looks so good, I love that they’re made totally with wholesome ingredients. I recently made powdered coconut sugar for some graham crackers but didn’t use potato starch, such a great idea to help with clumping!
    I totally feel ya on finding yourself in a rut and not knowing quite how you got there (and feeling like shit). Also, Hillbilly Elegy. I’m almost done with it and, wow, such an incredibly eye-opening book. I definitely think it’s something everyone should read. Happy Monday!

  • Reply Aimee 31 July 2017 at 11:20 AM

    Heaven forbid you actually call these doughnuts – the outlash from angry (or hangry?) foodies might would give anyone a headache. BUT, they sure look like delicious doughnuts to my untrained food critic eyes.
    I loved Hillbilly Elegy-it’s hits super close to home in a lot of ways. I hope you’re enjoying it too!

  • Reply dixya @food, pleasure, and health 31 July 2017 at 11:54 AM

    i will take fauxnut holes if it means i can eat them for breakfast, lunch, and dinner :P

    fried food and indulgence is great and all that until you feel like crap. i know the feeling, which is why having wholesome snack on hand is the best.

  • Reply Kari 31 July 2017 at 1:05 PM

    Thank you for this! Your words were exactly what I needed to devour at lunchtime. Long story short, I’ve been in a workout slump for the past 5 weeks. My body is getting soft and I can tell that my strength is slowly deteriorating but mentally I just can’t get back into my former 5-6x a week groove. If you have any tips I’d love to hear them!

  • Reply Rossi @ A Baking Girl 31 July 2017 at 1:06 PM

    these look incredible but tbh I’m way more distracted by the home break-in??????????????? that alone would drive anyone to trays of french fries

  • Reply Heather McClees 31 July 2017 at 1:51 PM

    These look incredible, and I love the ingredients you used! Bob’s Red Mill is my favorite brand for nuts, grains, and more. Yum!

  • Reply DessertForTwo 31 July 2017 at 2:03 PM

    Fauxnuts > donuts, all day long!
    I can’t believe someone almost broke into your house! Oh my gosh!

  • Reply Hanna 31 July 2017 at 2:13 PM

    I love you but you can’t just casually drop a break in bomb and not tell us the story…not cool!

  • Reply Gail 31 July 2017 at 2:27 PM

    I always love the two things that follow your “for lack of better words”…worse words and the best recipes. ;)

  • Reply Edie 1 August 2017 at 9:29 AM

    Soooo, these look bomb AF. Pinning these right now. And um, home break-in?! I would have been scared sh*tless (and that’s probably an understatement).

  • Reply Janaé 2 August 2017 at 1:49 PM

    Drooling as I read this <3 will be making soon !

  • Reply Erika 3 August 2017 at 12:46 PM

    Just made these, but I substituted walnuts for pecans. It’s surprising how similar the texture is to a doughnut! I’ll definitely be making these again. The first batch is almost gone…

  • Reply Chelsea | Baked Greens 4 August 2017 at 7:16 AM

    My freezer is literally bursting with balls right now (uhhhhhhhh) because I need to learn to give away the trials of all my energy ball recipes instead of hoarding them for later snackage. BUT I think I need these fauxnuts in my life. Perhaps I’ll make a half batch- if only to save my husband from the sheer stress that having a house full of balls causes him.

  • Reply Hilary 5 August 2017 at 8:56 AM

    Hi Ashlae, never commented before but I think you might be the coolest human ever. When should I add the nutmeg? I assume into the dough? Would it be worth while to toast the oats and pecans first?

  • Reply Hilary 5 August 2017 at 9:04 AM

    Also I couldn’t find date sugar, I thought maybe a combo of coconut sugar and brown sugar and cinnamon? Just worried about the wetness of the brown sugar for turning to powder

    • Reply Ashlae 6 August 2017 at 6:42 PM

      Hi Hilary –

      Whoops! Recipe has been updated. ;) You can use coconut sugar (or sucanat) but I would not recommend brown sugar as the moisture content is far too high.

      • Reply Hilary 9 August 2017 at 9:53 PM

        Thanks Ashlae! They turned out amazing – its like the love child of a lara bar and an old-fashioned timbit (Canadian stuff). The nutmeg was essential for me! I toasted the coconut, oats and pecans lightly, and my coconut was sweetened so I only used 7 dates. I also used vanilla extract instead of powder. They were so yummy! Thank you!

  • Reply Molly 14 August 2017 at 10:27 PM

    Ugh every time I hear something creak in the apartment I think it’s someone breaking in (especially since I live on the bottom floor). I can’t imagine how scary the creaks in the night are after experiencing something like that. Good for you, for giving yourself what you needed at the time, and for realizing when you were ready to get back to your routine.

    Also, LOVE Bob’s Red Mill and LOVE your “do good” print!

  • Reply Simone Anne 17 August 2017 at 12:03 PM

    Amen to all this! Yikes about the break in! I try to be very very minimal with my fears (lol), but encountering somebody in my own home is something I’ll always be a little afraid of. I read a story years ago about this happening to a woman while she got up to get water in the middle of the night and that was it, fear installed. These sound and look delicious!

  • Reply GINGER BY CHOICE I FOOD & LIFESTYLE BLOG 17 August 2017 at 3:17 PM

    Oh, I know that problem, too. Right now my body is trained, I’m trying to avoid sugar (a bit at least) and to eat consciously. The problem is: I love to eat the bad, unhealthy stuff and I love to be lazy! So, I’m totally with you! I’ll try your fauxnut holes (great name by the way) and I’ll so love them. Thanks for sharing the recipe …

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