| Wet | |
|---|---|
| 1 cup | Medjool Dates, pitted and soaked in boiling water for 5 minutes |
| 1/4 cup | Coconut Oil |
| 1 cup | Soy Milk |
| 2 tsp | Vanilla Extract |
| Dry | |
|---|---|
| 1/2 cup | @macr0mike White Chocolate Candy Cane Premium Almond Protein |
| 1 cup | Oat flour |
| 1/2 cup | Granulated sugar (I used monkfruit sugar replacement) |
| 1/2 cup | Cacao powder |
| 1 tsp | Baking powder |
| 1/2 tsp | Baking soda |
| To Decorate | |
|---|---|
| 60g | Dairy-free dark chocolate |
| 1/2 tbsp | Coconut oil |
| 20g | Dairy-free white chocolate |
| 3 | Candy Canes |
| To Grease Mould |
|---|
| Coconut Oil |
-
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.
Strawberry Thickshake
Caramel Popcorn
