Cooking for Luv: Vegetarian + Vegan Recipes
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Vegan No-Bake Sweet Potato Pie Doughnut Holes

03 Nov Vegan No-Bake Sweet Potato Pie Doughnut Holes

Vegan No-Bake Sweet Potato Pie Doughnut Holes (in honor of Thanksgivukkah)
Yields 11
This year, Thanksgiving and Chanukah collide to make one giant amazing foodie super holiday, where gluttony is king and we'll all need to be rolled home: Thanksgivukkah. On Chanukah, we eat things fried in oil to remind us of the miracle of our single container of oil lasting not one but eight days. One of those fried things, Sufganiot (a fancy sounding Hebrew name for a Doughnut) is a treasured fried dessert on the holiday table. On Thanksgiving, we eat as much food as we can cram into our bellies before we pass out to commemorate the Pilgrims giving thanks for the abundance of harvest yield after near starvation upon coming to this country back in the day. Among my favorites on the holiday table: decadent pies that ooze with pounds of butter; and most of all the sweet potato pie. Now, yes, Sweet Potato Pie is incredible. Doughnuts are incredible. But both are not the best things in the world for you. So I'm flipping this super fattening holiday on it's head and have created a no-bake (or fry!), vegan, gluten-free healthy mash-up version of a Thanksgiving and Chanukah dessert to keep you fitting in your pants after it is all over: The Sweet Potato Pie "Doughnut Hole". (Now mind you, they don't actually have the texture of doughnuts, they just look like them: a raw foodie's trick to making desserts! Their texture is somewhere crossed between a pie and a cake.) A big thanks to The Cupcake Project for organizing the Thanksgivukkah Blogger Potluck, featuring 18 creative recipes from some truly incredible food bloggers across the globe (including yours truly). You can read about how it all came together on her blog here. Also please check out all the other amazing participating Thanksgivukkah blogger recipes, I've listed the vegetarian and vegan ones at the bottom of this post!
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 1 Cup Sweet Potato (about 1 large, 2 Small)
  2. 1/4-1/2 Cup Coconut Milk (Carton, not Canned)
  3. 1Teaspoon Pumpkin Pie Spice
  4. ½ cup Coconut Flour
  5. 1/2 Cup Agave
  6. ½ Teaspoon Kosher Sea Salt
  7. ½ Cup Toasted Pecans, Roughly Chopped
Roast Sweet Potato
  1. Wrap your sweet potato in foil, set on a foil ring, and bake in a 400 degree oven for 30-45 minutes (see a little roasting with rings tutorial here: Put a Ring on It). It will be done when you can pierce with a fork easily and feels tender. Unwrap and cool until you don't burn your hands when touching it. Peel potato with fingers (if it doesn't come off easily, it probably needs some more cooking time). Roughly Chop.
Make the Dough
  1. Add Sweet potato to high powered blender, start with 1/4 cup of coconut milk and blend. If blender will not puree, add a little bit more milk until it will (goal is to use as little as possible while still getting to a very smooth puree, we don't want it too liquidy). Blend to a smooth puree.
Make Doughnuts
  1. Transfer to a bowl, add pumpkin pie spice and agave and stir to combine.
  2. Add coconut flour and stir to form a sticky dough.
  3. Scoop 1 tablespoon of dough into hands and roll into a ball. Set aside. Repeat with remaining dough.
  4. Spread Pecans on a tray and roll each ball in the pecans to coat.
  5. Refrigerate covered for at least 10 minutes. Serve at room temperature. Try not to eat them all.
cooking for luv
thanksgivukkah event

Thanksgivukkah Tzimmes (Tsimis) Pie from Parade Magazine

Chocolate Cranberry Cake with Gelt Glaze from What Jew Wanna Eat

Candied Sweet Potato Latkes from Everyday Maven

Butternut Squash Puree with Honey and Smoked Paprika from The Lemon Bowl

Sweet Potato Noodle Kugel from Rhubarb and Honey

Pumpkin-glazed Cronuts from MotherWouldKnow

Flamingo’s Mulled Wine Cocktail – Hot & Cold from Flamingo Musings

Thanksgivukkah Decorating from Sucre Shop

Challah Cranberry Doughnuts from Food is my Love Language

Pumpkin Cranberry Maple Kugel from Farm Fresh Feasts

Pumpkin Challah from

Thanksgivukah Pumpkin Tsimmes from {fork & swoon}

Homemade Manischewitz-flavored Marshmallows from Cupcake Project

  • Amy @ What Jew Wanna Eat
    Posted at 15:07h, 04 November Reply

    What a genius idea! I had no clue you could make donuts like this. Happy Thanksgivukkah!

    • Stephanie
      Posted at 00:12h, 07 November Reply

      Thanks Amy! Happy Thanksgivukkah to you too!

  • Samantha @FerraroKitchen
    Posted at 15:42h, 04 November Reply

    This is fab!! Love that it’s no-bake, which makes it sooo easy!! So glad I “met” you through the potluck 🙂

    • Stephanie
      Posted at 00:11h, 07 November Reply

      Thanks Samantha, same here! 🙂 Love no bake desserts since I’m a terrible baker!

  • Jennie Schacht
    Posted at 19:41h, 04 November Reply

    What an inventive idea! I must say I have not fried donuts since I was a teen but these I could see doing!

  • Renée J. (RJ Flamingo)
    Posted at 20:12h, 04 November Reply

    What a great idea! I was trying to figure out how I was going to avoid frying sufganyiot this year, and I think you gave me a good way to do it.

    • Stephanie
      Posted at 00:09h, 07 November Reply

      Thank you and glad to help Renee!

  • Alyssa (Everyday Maven)
    Posted at 22:59h, 04 November Reply

    Great idea and so awesome that these are grain-free!

    • Stephanie
      Posted at 00:08h, 07 November Reply

      Thanks Alyssa, glad you like!

  • Kirsten
    Posted at 03:36h, 05 November Reply

    What a clever idea, and how beautifully executed. These look very yummy. And thanks for teaching me about roasting on a ring–much appreciated!

    • Stephanie
      Posted at 00:07h, 07 November Reply

      Thank you Kirsten! (and glad you liked the ring trick, one of my favorites!)

  • Laura @MotherWouldKnow
    Posted at 15:46h, 05 November Reply

    How incredibly creative. I have a friend on a very restrictive, gluten-free diet. I’m going to see if she could eat these.

    • Stephanie
      Posted at 00:06h, 07 November Reply

      Thank you Laura, hope she enjoys them!

  • Deanna Corarito
    Posted at 00:00h, 07 November Reply

    Can you substitute Almond milk for the coconut milk? Great recipe, can’t wait to try them!

    • Stephanie
      Posted at 00:06h, 07 November Reply

      You definitely can Deanna, we’re actually going to be using Almond Milk when I teach the recipe at Hulu next week. I must say though, I like the flavor of Coconut Milk better but then again I am biased because I am obsessed with coconuts and generally don’t like desserts with any Almond flavors. Let me know how it tastes!

  • Deanna Corarito
    Posted at 01:30h, 08 November Reply

    Stephanie, we made them with Almond milk and they were superb! I actually subbed canned pumpkin since my daughter who LOVES pumpkin was visiting. I upped the spices a bit and rolled a few in cinnamon and date sugar since she is not a fan of nuts. Great recipe… And the bite size really works for me!

    • Stephanie
      Posted at 00:57h, 26 November Reply

      Awesome, so glad you loved it and thanks for the variation suggestions!

  • Allison
    Posted at 17:39h, 23 November Reply

    What a great idea! I love finding yummy dairy-free recipes, especially for the holidays. But I don’t have a high-powered blender (as much as I’d love one)… would it work using a food processor or regular blender? Thanks!

    • Stephanie
      Posted at 00:55h, 26 November Reply

      Definitely can do in a regular blender (I did when I taught this recipe at Hulu- they didn’t have a high speed blender), just work in smaller batches. You may have to add some more liquid to get it to blend well, so in turn you may need a bit more coconut flour. Enjoy!!!

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