- serves 6
- prep time 15 mins
Ingredients
| Ingredients | |
|---|---|
| 9 | large medjool dates (soaked for 10 minutes in hot water)⠀ |
| ½ cup | desiccated coconut |
| 1 cup | rolled oats |
| pinch of salt | |
| ¼ cup | Macro Mike Hawaiian Salted Vanilla Plant Protein |
| 1 tsp | vanilla |
| 4 tbs | Macro Mike Sweet Original Powdered PB |
| 2-3 tbs | Almond Milk |
Macros
per serving
- protein 13g
- fat 15g
- carbs 40g
- calories 333
Created by: @adatewithsam
There is no baking required with these babies! They are free of gluten, dairy and refined sugars and jam packed with protein using our Hawaiian Salted Vanilla Plant Protein!
Steps
-
Blitz your oats into coarse flour and then pulse all the remaining ingredients in a food processor until a soft dough forms. If the mixture appears dry and crumbly, add another TBS of almond milk.
-
Transfer the dough into your silicone donut moulds and place in the fridge to set for 1-2 hours. I like to roll the dough into tubes with my hands so I can push it around the moulds.
-
Once they are chilled, melt your caramel chocolate in a small glass bowl and one by one; coat your donuts in the melted chocolate, allow to drip slightly and then transfer to a lined baking tray. Immediately top with crushed peanuts. Set in the fridge for 20 minutes for the chocolate to set.
Enjoy!
