No Bake Chocolate Donut Holes

For the donut holes: In a bowl, mix together 1/2 cup nut butter of choice (such as cashew butter), 1/4 cup + 1 tbsp coconut flour, 1/4 cup maple syrup, and 2 tbsp chocolate collagen (sub vegan chocolate protein powder to make it plant based). Mix it all together until well combined, then roll into 8-9 balls. Line a plate with parchment paper and place the balls on it. Put them in the fridge for about an hour to let them firm up.

For the icing: In a separate bowl, mix together 2 tbsp coconut butter, 2 tbsp unsweetened almond milk, and 1 tbsp maple syrup. Microwave for 10-15 seconds to make it liquid. Dip the donut holes into the icing and put them back in the fridge for 30 minutes to 1 hour to let the icing harden. Then try not to eat them all in one sitting!