- serves 6 donuts
- prep time 10-15mins
- cooking time 20mins
Ingredients
| INGREDIENTS: | |
|---|---|
| 200g | Easter Egg Donut Mix |
| 125ml | Unsweetened Vanilla Almond Milk |
| 25g | Dairy-free chocolate |
| Icing: | |
| 40g | Icing Powder |
| 25g | Mini Easter Eggs of choice |
| 7g | Cocoa Powder |
| 15ml | Boiling Water |
Created by: @cookin.with.chloe
They’re gluten free, dairy free, plant based, macro friendly, made on our revolutionary almond protein and packed with loads of choccy chips! DROOOL!
Macros
per serving
- protein 6g
- fat 3g
- carbs 19g
- calories 129 (6 donuts)
Steps
- Preheat fan forced oven to 200 degrees.
- Mix your mixture with your almond milk & pop into your silicone donut mould (mine is off eBay, I think Macro Mike has them also).
- Bake for 20 minutes, let them cool down before icing.
- Combine icing ingredients minus the chocolate eggs, dunk each donut in & crumble your chopped up eggs on top.
- Store them in an airtight container in the cupboard or fridge for up to 3 days. Not sure how well they freeze as mine never last long enough to test them. 🙊