The Post’s resident raw eater, Terilynn Epperson, wasn’t about to pass up an opportunity to compete with fried dough. This recipe from “Ani’s Raw Food Kitchen,” by Ani Phyo, resembles nut balls and tastes doughnut-ish.
Ingredients
1 3/4 cups almonds
1/2 teaspoon sea salt
1 vanilla bean, scraped
2 cups dried pineapple, soaked until soft, chopped
2 cups pitted dates
1/3 cup plus 1/4 cup shredded coconut
Directions
In food processor, place almonds, salt and vanilla. Process into a fine powder first. Slowly add chopped pineapple and dates, mix well. Place in a large bowl. Mix in 1/3 cup shredded coconut.
To serve, use an ice cream scooper or spoon to form into donut holes. Roll holes in 1/4 cup shredded coconut.
Keeps for more than a week in the fridge.
