ChocoBliss Donuts
Preparation time
0
m
Baking time: 30 min (6 donuts approx)
- 1 + 1/2 c. almond flour
- 1/3 c. cocoa powder
- 3 large eggs
- 2 t. vanilla extract
- 1/2 c. chocolate chips
- 2/3 c. oat milk
- 1/3 c coconut shredded
- 1 tablespoon ground flaxseed
- 1 scoop of protein powder chocolate/vanilla (optional)
- Powdered sugar, if desired, to serve
- Let’s prepare the oven by preheating it to 165°C (~340°F). Don’t forget to generously grease a donut tray with non-flavoured oil and set it aside or use a donut silicon tray.
- Now, in a medium-sized bowl, let’s whisk together the almond flour, cocoa powder, baking powder, coconut shredded, ground flaxseed, protein powder and cinnamon.
- Next, using a mixer, let’s beat the eggs, vanilla extract and oat milk, making sure to mix well.
- Now, on low speed, we’ll gently fold the dry ingredients into the wet mixture until there are no more pockets of flour. It’s important not to overmix at this stage.
- Carefully pour the batter into our donut tray. We’re going to pop it into the oven and bake for 30 minutes approx.
- Then, add the chocolate chips and mix well again with a wooden spoon.
- To check if it’s done, insert a toothpick into the center – it should come out clean with just a few moist crumbs clinging to it. Keep an eye on it, as baking times can vary.
- Once it’s done, take the donuts out of the oven and let them cool in the pan. After that, gently remove them from the donut tray and let it cool completely on the wire rack before serving.
- Enjoy!
- Now, when it comes to storing our delicious donut, you can keep it covered at room temperature for up to 2 days, or refrigerate it for up to 1 week. Trust me, it tastes even better on the second day when all the flavors have had a chance to meld together.
What I love about this recipe is that I can indulge my chocolate cravings while getting a healthy dose of proteins and beneficial fats, helping me feel satisfied more quickly.
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