INGREDIENTS:
DONUTS:
✅ 1 cup gluten-free self raising flour
✅ 1/4 cup vegan chocolate protein powder (I used hazelnut fondant – discount code: “amb-chen” )
✅ 1/4 cup cocoa powder
✅ 1/2 cup coconut sugar (mine is from )
✅ 1/4 cup coconut oil, melted (can sub for another oil or applesauce)
✅ 3/4 cup non-dairy milk
✅ 1 teaspoon rose water essence
✅ handful of frozen raspberries
FROSTING:
✅ 1/2 cup powdered almond butter (I used salted caramel)
✅ 1 teaspoon pink pitaya powder
✅ 1/4 cup almond milk
Decoration: frozen raspberries + sprinkle of antioxidant powder & pink pitaya powder
METHOD:
1. Preheat the oven to 175 degrees Celsius/ 350 degrees Fahrenheit, fan-forced. Prepare one or two silicone donut trays
2. Make the DONUT batter: In a large bowl, mix the flour, protein powder, sugar, cocoa powder
3. Add in the oil, non-dairy milk and tidewater essence. Mix until the batter is smooth and silky. You may need to add a dash more milk if required.
4. Gently fold the raspberries
5. Divide the batter evenly amongst
the donut holes, filling it up 3/4 of the way
6. Bake in the oven for 15-17 mins until a knife inserted comes out clean
7. Remove the donuts from the oven and allow it to fully cool. You can pop them in the fridge to cool faster
8. Make the FROSTING: Mix together all the ingredients until smooth and pink
9. Grabbing one donut at a time, dip half in the frosting to coat. Decorate with raspberries & sprinkle of superfood powder
Enjoy!! I hope you make some to share with your loved ones, or even just to treat yourself
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