Honey Lemon Drop Donut Holes

Prep time: 15 minutes. Bake time: NONE. Refrigerator time: 15 minutes. Freezer time: 15 minutes. Makes about 12 donut holes.

Dough Ingredients:

  • 1 Cup of Almond Flour
  • 1/4 Cup of Coconut Flour
  • 1/4 Cup Freshly Squeezed Lemon Juice (about 1/2 of a large lemon)
  • 1/4 Cup of Honey (sub Maple Syrup to make it Vegan)
  • 1 Tbsp Coconut Sugar
  • 1/4 Cup melted Coconut Oil

For the White Chocolate Shell:

  • 1 Tbsp Coconut Oil
  • 1/2 Cup Lily’s Sweets White Chocolate Chips (you can use any brand you like, I enjoy using Lily’s Chocolate Chips because they’re sweetened with stevia and can lower the sugar content of any dessert).
  • 2 Tbsp Lemon Zest

Directions:

  1. Mix all the dough ingredients together in a large bowl.
  2. Use the dough to roll 12 mini balls out onto a baking sheet with parchment paper and stick them into the refrigerator for 15 minutes.
  3. While the donut holes are cooling, in a small bowl, melt the white chocolate and coconut oil together in the microwave for 30 second intervals until completely melted (usually takes me about 3 rounds before they’re melted).
  4. When 15 minutes is up, pull them out of the refrigerator and cover each one in the melted white chocolate.
  5. After each donut hole has been covered in white chocolate, sprinkle lemon zest on each one and place all 12 donut holes in freezer for 15 minutes.
  6. Once the white chocolate shell has hardened over, take them out of the freezer and enjoy!

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