Chocolate Protein Donuts with Pink Frosting

Say hello to the ULTIMATE VALENTINE’S DAY DONUTS! Because what’s a better way to say I love you than with these?! Uhhhh, I can’t think of any.

These Chocolate Donuts with Pink Frosting are SO pretty and SO delicious, they will have your loved one wondering how they got so lucky to score YOU as their valentine! And, these pretties will blow away even the biggest Valentine cynic into an ooey-gooey lovey-dovey mess.

Take me for example: my name is Hannah, and I am a Valentine’s Day cycnic. To be honest, I just find it all a little unnecessary. V-day to me is rich with fixed-menu dinners, tacky red roses and overpriced boxes of chocolate. It just doesn’t do it for me when hubby comes home from work on Feb. 14 with a heart shape box of Lindor’s. Save the 15 dollars! I want flowers to be a surprise, and unexpected. It just seems so unromantic when there is a forced day to recognize your sig. other.

To me, Valentines day is an opportunity for people to share old wedding photos on social media with the not-so-subtle #myhusbandisbetterthanyourhusband. Uhhh, #canyounot? Plus I just don’t feel right about flaunting that I’ve got a date tonight (to nobody who gives a damn by the way), which could then make someone second guess whether they should have made plans. V-day is just waaaay too much pressure!

BUT, I will get on board with the TREATS!!! I am down to eat sweet and delicious pink and chocolatey treats under any given circumstance. Especially when they look like this, and they’re healthy! Talk about match made in heaven. It looks like I’ve found a love relationship with these donuts.

The recipe for these Vegan and Healthy Chocolate Donuts with Pink Frosting is very similar to the Peanut Butter and Jelly Donuts I shared last week. This recipe was recreated from Tone it Up’s Chocolate Donut recipe. And they make the perfect post workout snack, breakfast donut, or Valentine’s day treat to share. Whether you’re planning to share with a hot date, with your girlfriends, or with your coworkers, rest assured these donuts are love at first sight.

Made with:

– Cocoa powder

– almond meal, left over from making homemade almond milk

– soy yogurt

– maple syrup

– plant-protein

– almond milk

There is nothing in this recipe to feel bad about indulging in. Which I suppose gives me permission to eat an abundance? I’ve then topped these donuts with a cashew cream frosting, made with soaked cashews, coconut oil, almond milk and thawed raspberries to make it pink! This is my go-to frosting that’s beautifully rich and decadent. The outcome is a delicious, guilt-free, and pretty in pink donut worth celebrating. Now that’s a V-day I can get on board with!

Hope you enjoy these gorgeous chocolate donuts as much as I do. You are in for a real V-day treat!

Happy Valentines Day everyone, especially you cynics. 😉


Print Recipe
Chocolate Protein Donuts with Pink Frosting
The recipe for these Vegan and Healthy Chocolate Donuts with Pink Frosting is very similar to the Peanut Butter and Jelly Donuts I shared last week. This recipe was recreated from Tone it Up's Chocolate Donut recipe. And they make the perfect post workout snack, breakfast donut, or Valentine's day treat to share. Whether you're planning to share with a hot date, with your girlfriends, or with your coworkers, rest assured these donuts are love at first sight.
Prep Time 20-30 minutes
Cook Time 10 minutes
Servings
10 donuts
Ingredients
  • 1 tbsp chia egg: 1ground chia seeds 3filtered water
  • 1/2 cup Vanilla Plant Protein 65g, I used the Sun Warrior brand
  • 1/2 cup almond meal* or store bought, 85g, leftover from making homemade almond milk
  • 1 cup ⁄4 cocoa powder 25g
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch salt
  • 1 cup ⁄4maple syrup
  • 2 tbsp coconut oil melted
  • 1 cup ⁄4unsweetened almond milk or other mylk of choice
  • 1 cup ⁄4soy yogurt or other plant-based yogurt
  • 1/4 cup mini dark chocolate chips 45g
  • 1/2 cup heapingcashews soaked overnight
  • 1/4 cup maple syrup
  • 2 tbsp + 2 tsp almond milk 40 ml
  • 4 tbsp coconut oil melted
  • 1/4 cup thawed raspberries plus more if desired for brighter colour
Prep Time 20-30 minutes
Cook Time 10 minutes
Servings
10 donuts
Ingredients
  • 1 tbsp chia egg: 1ground chia seeds 3filtered water
  • 1/2 cup Vanilla Plant Protein 65g, I used the Sun Warrior brand
  • 1/2 cup almond meal* or store bought, 85g, leftover from making homemade almond milk
  • 1 cup ⁄4 cocoa powder 25g
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch salt
  • 1 cup ⁄4maple syrup
  • 2 tbsp coconut oil melted
  • 1 cup ⁄4unsweetened almond milk or other mylk of choice
  • 1 cup ⁄4soy yogurt or other plant-based yogurt
  • 1/4 cup mini dark chocolate chips 45g
  • 1/2 cup heapingcashews soaked overnight
  • 1/4 cup maple syrup
  • 2 tbsp + 2 tsp almond milk 40 ml
  • 4 tbsp coconut oil melted
  • 1/4 cup thawed raspberries plus more if desired for brighter colour
Instructions
  1. Preheat oven to 350F (175C). Begin by making your chia egg: add 1 tbsp ground chia seeds to 3 tbsp filtered water. Let thicken for at least 5 minutes.
  2. In a large bowl, combine plant protein powder, almond meal, cocoa powder, baking soda, baking powder, and pinch salt. Stir to combine, then add maple syrup, melted coconut oil, almond milk, almond yogurt, and chia egg. Mix with a hand blender until smooth. Finally add dark chocolate chips and stir to combine.
  3. Lightly spray donut baking pan with oil and scoop batter into each one. Bake for 15 minutes or until a toothpick comes out clean. Let cool slightly before popping them out of the mould, (otherwise they may break).
  4. In a blender add everything except the thawed raspberries (i.e. soaked cashews, maple syrup, almond milk and coconut oil). Blend until smooth.
  5. Pour out half the icing into a bowl and place to the side. Add raspberries to the blender and blend remaining icing again until smooth and combined. Optional to add more raspberries as needed for desired pink colour. Pour into a separate bowl.
  6. To ice, mix white icing and pink icing together in a wide bowl to create a swirly look (be careful not to over mix, or colours 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 other garnish. Place donuts in fridge to chill for 10-15 minutes, or until icing has set.
Recipe Notes

*Note: Donuts will keep for up to 3 days, but best served fresh. Icing will keep in fridge for up to one week.

Approvals
 

 
Allergies

VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE 

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