Chocolate
INGREDIENTS 1 chia egg: 1 tbsp ground chia seeds, 3 tbsp filtered water ½ cup vanilla plant protein powder ½ cup almond pulp* or store-bought almond meal ¼ cup cacao powder ½ tsp baking soda ½ tsp baking powder Pinch of salt ¼ cup maple syrup 2 tbsp coconut oil, melted ¼ cup almond milk, or other milk of choice ¼ cup soy yogurt, or other plant-based yogurt ¼ cup mini dark chocolate chips
Icing ½ heaping cup cashews, soaked overnight, strained ¼ cup maple syrup 2 tbsp + 2 tsp almond milk 4 tbsp coconut oil, melted ¼ cup thawed raspberries, plus more if desired for brighter color
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METHOD Preheat oven to 350°F. Begin by making your chia egg: Mix together 1 tbsp ground chia seeds in 3 tbsp filtered water. Let thicken for at least 5 minutes.
a bowl and place to the side. Add raspberries to the blender and blend remaining icing until pink and smooth. Optional: add more raspberries as needed for desired pink color. Pour into a separate bowl.
In a large bowl, combine plant protein powder, almond meal, cacao powder, baking soda, baking powder and pinch of salt. Stir to combine, then add maple syrup, melted coconut oil, almond milk, soy yogurt and chia egg. Mix with a hand blender until smooth. Finally, add dark chocolate chips and stir to combine.
To ice the donuts, mix white icing and pink icing together in a wide bowl to create a swirly look. Be careful not to overmix, or colors will combine entirely. Dip donuts into icing to coat. Place on baking sheet (icing side up) and continue until all donuts are covered. Optional to add candied sprinkles, crushed nuts and dried rose if desired.
Lightly spray donut baking pan with oil and scoop batter into each mold. Bake for 15–20 minutes, or until a toothpick comes out clean. Let cool slightly before popping them out of the mold (otherwise they may break).
Note: Donuts will keep in fridge for up to 4 days, but are best served fresh. Icing will keep in fridge for up to one week.
In a blender, add soaked cashews (strained), maple syrup, almond milk and coconut oil. Blend until smooth. Pour out half the icing into
*Almond pulp is the leftover ground almonds from making homemade almond milk. Instead of tossing the pulp, use it as almond meal in this recipe.
