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A tray of round blueberry muffin donut holes garnished with lemon zest

No Bake Blueberry Muffin Donut Holes

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Calories: 115
Ingredients Method

Ingredients
  

  • 1.5 cups blanched almond flour
  • 1/4 cup maple syrup
  • 1/2 cup dried blueberries
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1 teaspoon lemon zest
  • 1 tablespoon coconut oil, melted

Method
 

  1. In a medium mixing bowl, whisk together the almond flour, sea salt, and lemon zest until evenly distributed.
  2. Incorporate the maple syrup, vanilla extract, and melted coconut oil into the dry mixture using a silicone spatula.
  3. Fold the dried blueberries into the dough gently to avoid crushing them.
  4. Portion the dough into 1-tablespoon increments.
  5. Roll each portion between the palms of your hands to form a uniform sphere approximately 1 inch in diameter.
  6. Arrange the spheres on a parchment-lined tray.
  7. Chill in the refrigerator for at least 30 minutes to allow the coconut oil to solidify and set the structure.