Some of my very favorite recipes from bloggers are the ones that are “templates” and we, the readers, get to “fill in the blanks” with whatever ingredient(s) we like according to our—or our family members—preferences/needs. Johnna from In Johnna’s Kitchen calls one of her recipes No-Bake Donut Holes.
First of all, “No Bake” … we can all get on board with that, especially in the middle of the summer when you’d just as soon turn on your oven as you would purposely hit yourself in the head. (It’s just not happening.) Second, “Donut Holes” … who can resist that label? And while that makes Johnna’s recipe sound a bit too indulgent and perhaps even unhealthy (shades of Krispy Kreme’s “Hot Donuts NOW”), when you see Johnna’s ingredients you will see that her No-Bake Donut Holes are neither. But what they are is really, really good! Yes, I speak from experience. I have sampled No-Bake Donut Holes that Johnna made herself—two versions in fact! Healthy fruit, nuts, and coconut are the key players in Johnna’s recipe. All I remembered about the versions I tried was that they were so good, but Johnna reminded me that one version was made from dried baby pineapple and coconut with almonds, and the other featured dried mango and cashews. Check out her other variations like Pineapple Upside Down Cake and Cherry Pie! Oh, and incidentally, there’s a back story on her name for this recipe. You’ll want to read that, too!