Chocolate Mini Donuts

Donuts

• 4 Tbsp flour of choice
• 4 Tbsp hazelnut meal
• 1 Tbsp coconut sugar
• 1/4 cup water
• 2 Tbsp coconut milk (lite)
• 2 sachets (or 2 scoops) Protein Hot in Chocolate or Mug Cake in Choc Cherry
• 1 egg
• 1 tsp vanilla essence
• 70g Dark organic chocolate melted
• 1 Tbsp coconut oil melted
• 1 tsp baking powder
• 2 Tbsp cocoa powder

Glazes - CHOCOLATE

• 100g Dark Chocolate melted
• 2 Tbsp Coconut oil melted
• 2 sachets (or 2 scoops) Protein Hot in Chocolate (60g)

Glazes - PEANUT BUTTER

• 5 Tbsp TheNuttyWhey Original or Caramel*
• 2 Tbsp coconut oil (melted)
• 2 Tbsp water

Toppings

• Cacao nibs, peanut pieces, shredded coconut, goji berries or whatever your heart desires!

For the Donuts

1. Step 1: Set your oven to 180 degrees.
2. Step 2: Combine all dry ingredients in one bowl.
3. Step 3: Combine all wet ingredients in another bowl.
4. Step 4: Combine the two by mixing well.
5. Step 5: The mix should resemble a cake batter and run off the spoon. (If mix is too thick, simply add an additional egg yolk).
6. Step 6: Spoon a Tbsp of mix into mini cupcake silicon cases or into a donut baking tray (if you are lucky enough to have one!).
7. Step 7: Bake for 8-10 minutes until the centre is set. Remove from the oven and allow to cool before removing from cases and cooling fully on a wire rack. Continue with remaining mix.
8. Step 8: To make into donuts use a ‘corer’ to remove the centre, or carefully cut with a knife.
9. Step 9: Store in an airtight container until ready to glaze.

For the Glazes

1. Step 1: Combine each mix in bowls. The mixes should be reasonably runny so that they coat the back of a spoon.
2. Step 2: If too runny they will thicken as they begin to set – place in the fridge for 5 minute intervals to speed this up. If too thick, simply add some additional liquid.
3. Step 3: Dip each donut into your glaze of choice top side first. Allow to stop dripping before placing onto a wire rack to begin setting. Sprinkle with your choice of toppings.