These healthy donuts are good that you’d only want to share it with someone special…
I used canned kidney beans, which I blended in my @vitamix_aunz , as a binding agent. It is such a great way increase the protein & fibre content whilst still maintaining the moistness of the donut!
Here is the recipe:
FERRERO NO-SHARE PROTEIN DONUTS (vegan, oil-free, macro-friendly)
October 5, 2020
Persons
8
Serving Size
1 donut
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Notes
*Storage tips: at room temperature for 1-2 days, in the fridge for 5 days, or in the freezer for months, allowing it to thaw before serving
Ingredients
- Dry:
- ✅ 1 cup of self-raising flour
- ✅ 1/3 cup of cacao powder
- ✅ 2/3 cup of coconut sugar
- ✅ 1 scoop of vegan chocolate protein powder
- Wet:
- ✅ 1 tin of kidney beans, drained & rinsed
- ✅ 1 cup of almond milk
- ✅ ¼ cup hazelnut butter
- Glaze:
- ✅ 3 tablesooons vegan choc protein
- ✅ 1 tablespoon cacao powder
- ✅ 2 tablespoons maple syrup ( I used sugar-free )
- ✅ 1 tablespoon hazelnut butter
- ✅ 1/2 cup almond milk (adjust as you need)
- ✅ Toppings of choice: e.g. hazelnuts, choc chips etc
Instructions
- 1) Preheat the oven to 180 degrees Celsius and prepare a donut tray
- In a large bowl, combine all the dry ingredients
- 2) In a blender, blend the kidney beans, almond milk and hazelnut butter until it is a smooth puree.
- 3) Add the wet mixture to the dry and fold until combined
- 4) Divide the batter equally amongst the donut holes. Add about 1 tablespoon of peanut butter to each donut and swirl it in
- 5) Bake in the oven for 15-20 minutes until a knife inserted comes out clean
- Allow the donuts to cool before glazing
- 6) To make the glaze: whisk together all ingredients until smooth
- 7) Dip the donuts in the glaze and sprinkle over the roasted hazelnuts
