Candy Cane Donuts

Posted on Dec 8, 2023 by Macro Mike

  • serves 6
  • prep time 15 mins
  • cooking time 30-35 minutes


Wet Ingredients
1 cupMedjool Dates, pitted and soaked in boiling water for 5 minutes
1/4 cup Coconut Oil⁠
1 cupSoy Milk⁠
2 tspVanilla Extract⁠
Dry Ingredients
1/2 cup  @macr0mike White Chocolate Candy Cane Premium Almond Protein
1 cup Oat flour⁠
1/2 cupGranulated sugar (I used monkfruit sugar replacement)⁠
1/2 cupCacao powder⁠
1 tspBaking powder⁠
1/2 tspBaking soda⁠
To Decorate
60gDairy-free dark chocolate⁠
1/2 tbsp Coconut oil⁠
20gDairy-free white chocolate
3Candy Canes
To Grease Mould
Coconut Oil



  • protein 13g⁠
  • fat 12g
  • carbs 37g⁠
  • calories 314

Created by: @tofuandtiramisu

These are the perfect addition to your Christmas Party spread!! They are protein boosted using our White Chocolate Candy Cane Almond Protein! Topped with a drizzoooool of dark and white choccy and a sprinkle of crushed candy cane! 


  1. Preheat oven to 180C and grease a 6-cup silicone donut pan with coconut oil.⁠

  2. In a food processor, pulse soaked dates, then add to a large bowl along with all other wet ingredients. Stir until combined.⁠

  3. Add all dry ingredients to the bowl of wet ingredients and stir well until combined.⁠

  4. Spoon donut batter into greased moulds and bake for 30-35 minutes or until a skewer comes out clean.⁠

  5. To make icing, melt dark chocolate then add coconut oil and stir well until combined.⁠

  6. In a separate bowl, melt white chocolate.⁠

  7. Ice each donut after they have cooled completely by dipping each top half in the dark chocolate icing then drizzling with melted white chocolate.⁠

  8. Crush candy canes in a food processor, then top each donut with a spoonful.⁠

  9. Place donuts in the fridge until icing has set, but serve at room temperature.⁠