Prep:
10 minutes
Cook:
1 hour
Servings:
5-6 donuts
1 cup dates
1 cup almond meal
½ cup rolled oats
50g Two Islands Peanut Butter Pea Protein Powder
2 tbsp smooth peanut butter
1 tsp vanilla essence
1 tsp chia seeds
3-4 tbsp melted coconut oil
Chocolate Icing
⅔ cup dark chocolate chips
1 tbsp coconut oil
1 cup almond meal
½ cup rolled oats
50g Two Islands Peanut Butter Pea Protein Powder
2 tbsp smooth peanut butter
1 tsp vanilla essence
1 tsp chia seeds
3-4 tbsp melted coconut oil
Chocolate Icing
⅔ cup dark chocolate chips
1 tbsp coconut oil
- Soak the dates in hot water for 10 minutes. Once softened drain off water. Grease a donut pan with oil.
- Add all donut ingredients to a food processor and blend until a dough forms. Mixture should be able to hold its shape, add a bit of melted coconut oil if you need to make it more wet.
- Press your mixture into your donut pan and place in the freezer for 1 hour.
- Take your pan out of the freezer and let it sit for a few minutes to soften. Using a butter knife or the end of a spoon handle, gently pry the donuts out of the mould. Reshape them if they break or lose their shape.
- Melt your chocolate and oil together until smooth and dip the donuts in to frost them. Top with any other decorations of your choice.
