i've never had raw vegan gluten free donuts and i love anything pb & j, this sounds so interesting!

Can’t wait to start making your recipes. I love them all! Thank you 

These are raw, gluten-free, and no-bake - just roll 'em up with some jelly of your choice in the center and pop them into the fridge!

![Donut holes](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/No_Bake_PBNJ_am5uoy/1540780080.jpg/w=700)

#### There was one donut shop in my county that has the most incredible vegan donuts I’ve ever tasted. They have some of the most creative flavor combinations for donuts that I’ve ever seen. Since I moved nearly an hour away from the shop, I can't get my donut fix anymore! So, this is my tribute and recipe inspired by one of my favorite donuts on their menu. It was a traditional glazed donut cut in half and stuffed with peanut butter & jelly, topped with a vanilla glaze. I’ve decided to create my own twist on the recipe - a no bake raw gluten free donut hole! This way you can feel less guilty about eating an entire donut and just pop a few of these in your mouth instead. Recipe below!

### **PB & J Donut Holes with Vanilla Glaze**
##### Serves: **4**
##### Active time: **45 mins**

**Ingredients**
##### **_For the donut holes_**
* 1 cup gluten free rolled oats or 1 cup almond flour
* 1 cup raw cashews (soak for 4 hours in water then rinse)
* 10 medjool dates
* 1/2 cup organic peanut butter
* Jelly of choice (I used raspberry)
* 2 tablespoons melted unrefined coconut oil
* Pinch of sea salt

##### **_For the vanilla glaze_**
* 2 tablespoons unrefined coconut oil
* 2 tablespoons pure maple syrup
* 1/2 teaspoon vanilla powder

**Directions**
1. Add all the donut hole ingredients (except for the jelly) into a food processor and mix 
2. Roll dough into silver dollar sized portions and spoon in your jelly smack in the middle
3. Close them up and roll into firm balls and stick into the freezer for 20 minutes (this will get messy)
4. Make the glaze, melting coconut oil on low, turn off heat and add maple syrup and vanilla then whisk
5. After 20 minutes, take out your donut holes and glaze them before freezing for 20 more minutes
6. You can glaze one more time and repeat the entire process if you’re willing to wait that long!

![Donut holes](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/No_Bake_PBNJ_am5uoy/1540780080.jpg/w=700)

#### There was one donut shop in my county that has the most incredible vegan donuts I’ve ever tasted. They have some of the most creative flavor combinations for donuts that I’ve ever seen. Since I moved nearly an hour away from the shop, I can't get my donut fix anymore! So, this is my tribute and recipe inspired by one of my favorite donuts on their menu. It was a traditional glazed donut cut in half and stuffed with peanut butter & jelly, topped with a vanilla glaze. I’ve decided to create my own twist on the recipe - a no bake raw gluten free donut hole! This way you can feel less guilty about eating an entire donut and just pop a few of these in your mouth instead. Recipe below!

### **PB & J Donut Holes with Vanilla Glaze**
##### Serves: **4**
##### Active time: **45 mins**

**Ingredients**
##### **_For the donut holes_**
* 1 cup gluten free rolled oats or 1 cup almond flour
* 1 cup raw cashews (soak for 4 hours in water then rinse)
* 10 medjool dates
* 1/2 cup organic peanut butter
* Jelly of choice (I used raspberry)
* 2 tablespoons melted unrefined coconut oil
* Pinch of sea salt

##### **_For the vanilla glaze_**
* 2 tablespoons unrefined coconut oil
* 2 tablespoons pure maple syrup
* 1/2 teaspoon vanilla powder

**Directions**
1. Add all the donut hole ingredients (except for the jelly) into a food processor and mix 
2. Roll dough into silver dollar sized portions and spoon in your jelly smack in the middle
3. Close them up and roll into firm balls and stick into the freezer for 20 minutes (this will get messy)
4. Make the glaze, melting coconut oil on low, turn off heat and add maple syrup and vanilla then whisk
5. After 20 minutes, take out your donut holes and glaze them before freezing for 20 more minutes
6. You can glaze one more time and repeat the entire process if you’re willing to wait that long!

PB & J Donut Holes Recipe

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@michaelsuchman check out this awesome recipe!

@bubby you can make this with your new oven!

I love cauliflower  I love tacos. I love cauliflower tacos.

I love cauliflower , thanks for sharing recipe . Going to make soon .

this is such a great recipe! i am going to try this soon thank u! :)

Looks amazing... I'll definitely try this!! Thanks

Take the art of tacos to the next level with this easy recipe.

![CauliTacos](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_9223_i2prfd/1532071043.jpg/w=700)

#### Lets talk tacos! I can’t even count the many ways you can interpret a taco but let’s just say I’ve had my fair share being from California. Over the last couple of years I’ve had to get extremely creative on how to replace meat in my tacos. From mushrooms, to jackfruit, to veggie crumbles, even veggies instead, all have worked out great. Today’s one of those veggie days as I bring you delicious roasted cauliflower & chickpea tacos. Simple, quick and easy to follow and will leave you super satisfied!

#### If you’re able to find a cauliflower other than white, get one! They make for better photos and all around much more impressive in your presentation. Your friends will be dazzled that any other color besides white even exists! I based my color choice off the fact that I used purple taco shells. What better way to give your dish some color contrast, at least that’s how I see my food.

#### So let’s get into the recipe, no need for me to continue on this rambling! I hope you enjoy this creation and share it with your friends. 

## **Cauliflower Tacos**

##### Serves: 2

##### Active time: **20 minutes**

### **Ingredients**

**For the filling:**
* 1 cauliflower
* 1 can chickpeas
* 1 can re-fried beans (optional serve at end)
* 1/2 onion chopped
* 1 tbsp garlic minced
* 1 tsp cumin
* 1 tsp smoked paprika
* 1 tsp onion salt
* 1 tsp black pepper
* 1 tbsp liquid aminos (soy / tamari)
* 1 tbsp plant milk

**For the slaw:**
* Romaine or kale
* Carrots
* Red cabbage
* Juice 1 lime
* 1 tbsp coconut sugar
* 1 avocado
* 1 tbsp apple cider vinegar

**For the crema:**
* 2 heaping tbsp vegan mayo
* 1/2 tsp salt
* 1/2 tsp cumin
* 1/2 tsp garlic powder
* 1/2 tsp onion powder
* 1/2 tbsp agave

### **Directions**

1. Chop your cauliflower into small pieces and then toss everything else into a large bowl and mix well with hands. Use parchment paper on a large tray and bake at 425F / 220C for 30 minutes, if they need more time try another 5 - 10 minutes. (The refried beans are an option to spread into your taco shell as you serve, it is not included in the filling to be cooked)
2. Mix the slaw with your hands, crush an avocado into your hands and massage it into your slaw with everything else. Once mixed refrigerate until ready to serve.
3. Mix the crema into a bowl and also put into the fridge until you’re ready to serve
4. Once filling is done use any taco shell you like and fill the bottom with refried beans, then the rest of your filling and top it off with the slaw & crema.

#### Enjoy!

Cauliflower Tacos Recipe

Wow I'd never have thought of using black beans to make brownies!! 

These brownies use some unusual ingredients for a really moist, fudgy texture!

![Black bean avocado brownies](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/brownies_qruisq/1541745897.jpg/w=700)
#### Crack open a can of black beans (yes, you read that right) for this recipe! Throw in an avocado, and these brownies are going to be a super fudgy (and flourless) treat! Drizzle raspberry lemon sauce on top for a fruity ganache!

Makes: 4 Servings` `  
Active Time: 30 min` `   
` `  
**Ingredients**` `   
` `   
**Brownie**` `   
1 can of black beans` `   
1 avocado` `   
3 tbsp melted unrefined coconut oil` `   
3/4 cup raw cacao` `   
1 cup of coconut sugar` `   
1 tsp baking powder` `   
1/4 tsp salt` `   
1 tsp vanilla extract or powder` `   
2 flax eggs (2 tbsp ground flax seed mixed with 6 tbsp water)` `   
` `   
**Raspberry Lemon Drizzle**` `   
1 cup melted raspberries` `   
1 tsp apple cider vinegar` `   
1/2 cup powder sugar` `   
Juice of 1/2 lemon` `   
` `   
**Method**` `  
Make the flax egg and refrigerate the mixture for 10 minutes.` `  
` `  
After 10 minutes, add the flax egg mixture and all the other ingredients needed for the Brownie into a food processor and mix until smooth. Add a teaspoon of water at a time if the brownie mix is too thick to be combined.` `  
` `  
Then, grease and fill the muffin tins until your brownie mix is all used up. Finish off with walnuts on top.` `  
` `  
Bake at 350°F/175°C for 20-25 minutes. Once the cookies are done, remove from the oven and set aside to cool at room temperature.` `  
` `  
While the brownie cools, mix all the ingredients needed for the raspberry lemon drizzle by hand. Once the brownie have cooled completely, drizzle the raspberry lemon drizzle all over the brownies! Enjoy!` `  
` `  

Vegan Protein Brownies

nice!! i love raw zucchini pasta 😍the walnut meatballs sound really interesting too!

Mira! tambien puedes encontrar recetas :) @jaam

Good lord your colors are out of this world 🌈 looks #sogood!

Raw, vegan, but still hearty Italian! Check out how the Rustic Vegan combines it all!

![Zuchetti and Black Walnut Meatballs](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/spaghetti_q5k9s8/1541556772.jpg/w=700)
#### Raw Italian food anybody? This is my play on some vegan, raw Italian spaghetti & meatballs. Walnut meatballs and zucchini to replace the noodles. Everything tastes so fresh, you'll be quite surprised by the flavors!

### **Zuchetti and Black Walnut Meatballs**
##### Serves: **2**
##### Active Time: **1 hr**

#### **Ingredients**

#### *For the beet sauce*
- 3 small tomatoes
- 1/2 cup sundried tomatoes
- 2 dates or 1 tbsp pure maple syrup
- 1 tsp oregano
- 1 tsp basil
- 1 leaf of fresh basil
- 3 green onion stems chopped
- 1 tbsp garlic
- Sea salt and pepper to taste
- 1 sliver of beet

#### *For the meatballs*
- 1 cup walnuts
- 1 cup sunflower seeds
- 1/2 white onion
- 1 tbsp garlic
- 1 tbsp lemon or lime juice
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp rosemary
- 1/4 tsp sea salt
- 1 leaf of fresh basil
- 1 tsp charcoal powder (optional)

#### *Method*
1. You need a veggie spiralizer for this. Start with the beet sauce first
2. Add sauce ingredients into your blender and mix, bottle it up and throw in fridge while you make the meatballs.
3. Add meatball ingredients into the food processor and mix.
4. Roll into little balls and stick them into the fridge while you sprizalize the zucchini.
5. Now spiralize your zucchini and add to whatever container you like.
6. Assemble all the goodies and finish off with sunflower or pine nut seeds for crunch.

PB & J Donut Holes Recipe

PB & J Donut Holes with Vanilla Glaze

Serves: 4

Active time: 45 mins

For the donut holes

For the vanilla glaze

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