No Bake Vegan Pumpkin Spice Protein Donuts Recipe
These No Bake Vegan Pumpkin Spice Protein Donuts are a delicious and healthy treat perfect for the fall season. Made with wholesome ingredients like medjool dates, pumpkin puree, and almond flour, these protein-packed donuts are vegan, gluten-free, and free of refined sugars. They require no baking and come together quickly in a food processor, making them an ideal snack or breakfast option for those on the go or anyone looking for a nutritious sweet bite.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including freezing)
- Yield: 12 donuts (approximate, depending on size) 1x
- Category: Snack, Dessert, Breakfast
- Method: No Bake, Blending, Freezing
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Scale
Dates & Protein
- 10 medjool dates
- 3 scoops plain or vanilla protein powder (33g per scoop)
Flours & Spices
- 1 cup almond flour
- 1 tsp pumpkin spice
Wet Ingredients
- 1/4 cup runny cashew or almond butter (may thin with more dairy-free milk if needed)
- 1 tsp vanilla extract
- 3/4 cup pumpkin puree (start with 1/2 cup and add 1/4 cup if dough feels dry)
- 1/8 cup dairy-free milk
Instructions
- Prepare the dough: Add all donut ingredients (medjool dates, protein powder, almond flour, pumpkin spice, nut butter, vanilla, pumpkin puree, and dairy-free milk) to a food processor. Blend until a thick and smooth dough forms, scraping down the sides as needed to incorporate everything evenly.
- Shape the donuts: Roll the dough into thick logs, then gently seal the ends together to form donut shapes. Alternatively, roll small portions into donut holes if preferred.
- Freeze the donuts: Place the shaped donuts on a tray and freeze for 45 minutes to one hour, allowing the dough to firm up and hold its shape.
- Glaze or coat: Once firm, coat the donuts in powdered sugar or your favorite glaze for added sweetness and presentation. After coating, return the donuts to the freezer for an additional 20-30 minutes to set the coating.
- Serve and store: Enjoy the donuts straight from the freezer or thaw slightly for a softer texture. Store them in the refrigerator for up to 5 days or in the freezer for up to 1 month. Thaw before serving if frozen.
Notes
- If the dough is too dry, add a little more dairy-free milk 1 teaspoon at a time until it reaches a moldable consistency.
- Medjool dates should be pitted and soft; soak them in warm water for 10 minutes if they are dry to help blend smoothly.
- You can customize the spice level by adjusting the amount of pumpkin spice or adding cinnamon or nutmeg.
- To make glaze, mix powdered sugar with a splash of dairy-free milk until smooth and drizzle over donuts.
- Store donuts properly to maintain freshness; freezing is preferred for longer storage.
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 9g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegan pumpkin donuts, no bake donuts, pumpkin spice protein donuts, healthy pumpkin treats, vegan protein donuts, gluten free vegan snacks
