- serves 6
- prep time 15 mins
- cooking time 30-35 minutes
|Medjool Dates, pitted and soaked in boiling water for 5 minutes
|@macr0mike White Chocolate Candy Cane Premium Almond Protein
|Granulated sugar (I used monkfruit sugar replacement)
|Dairy-free dark chocolate
|Dairy-free white chocolate
|To Grease Mould
- 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!
Preheat oven to 180C and grease a 6-cup silicone donut pan with coconut oil.
In a food processor, pulse soaked dates, then add to a large bowl along with all other wet ingredients. Stir until combined.
Add all dry ingredients to the bowl of wet ingredients and stir well until combined.
Spoon donut batter into greased moulds and bake for 30-35 minutes or until a skewer comes out clean.
To make icing, melt dark chocolate then add coconut oil and stir well until combined.
In a separate bowl, melt white chocolate.
Ice each donut after they have cooled completely by dipping each top half in the dark chocolate icing then drizzling with melted white chocolate.
Crush candy canes in a food processor, then top each donut with a spoonful.
Place donuts in the fridge until icing has set, but serve at room temperature.