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.

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.

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).

In a blender add everything except the thawed raspberries (i.e. soaked cashews, maple syrup, almond milk and coconut oil). Blend until smooth.

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.

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.