Hemp Chocolate Almond Donuts (Print Version)
# Ingredients:
→ Donuts
01 -
95g loose almond flour, gently measured
02 -
35g hemp protein powder, carefully measured
03 -
32g unsweetened cocoa powder, lightly measured
04 -
1/2 tsp ground cinnamon (skip if you want)
05 -
1/2 tsp baking soda
06 -
1/4 tsp table salt
07 -
2 large eggs
08 -
1/4 cup pure maple syrup
09 -
1/4 cup plain coconut yogurt
10 -
2 tsp vanilla extract
→ Glaze
11 -
1/3 cup dark chocolate chips
12 -
1 tsp coconut oil
13 -
2 Tbsp smooth almond butter
# Instructions:
01 -
Get your oven hot at 350°F (175°C). Coat 6 donut molds with oil or butter and put them aside.
02 -
Grab a big bowl and mix your almond flour, hemp protein, cocoa, cinnamon, baking soda and salt together.
03 -
Add your eggs, maple syrup, coconut yogurt and vanilla. Stir until everything's smooth and fully mixed.
04 -
Spoon your mix into the greased donut molds, almost to the top. For a cleaner job, put the mix in a plastic bag, snip off one corner, and squeeze it into each mold.
05 -
Stick the pan in your hot oven and let them bake for about 18-20 minutes until they're done.
06 -
Keep the donuts in the pan for a few minutes, then move them to a wire rack. Make sure they're totally cool before adding glaze. Pop them in the fridge if you're in a hurry.
07 -
Melt your chocolate chips with coconut oil using short bursts in the microwave or on low heat in a small pot. Once it's all melty, stir in the almond butter till it's nice and smooth.
08 -
Take each cooled donut and dunk it into your chocolate mix, then put it on a wire rack or some baking paper.
09 -
Put your glazed donuts in the fridge or freezer until the topping hardens.
# Notes:
01 -
These treats have a soft, cake-like middle and they're baked instead of fried so they're a bit better for you.
02 -
Keep them in a sealed container in your fridge and they'll stay good for about 5 days.