Description
These pumpkin spice protein donuts blend creamy almond butter, maple-sweet pumpkin, and warm cinnamon in a chilled, fudgy bite. Dip them in glossy dark chocolate for a satisfying crunch and a punch of plant-based power.
Ingredients
- 1 cup rolled oats
- 1/2 cup pumpkin puree
- 1/2 cup vegan vanilla protein powder
- 1/4 cup almond butter
- 3 tablespoon maple syrup
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch salt
- 2 tablespoon coconut flour
- 1/4 cup dairy free dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Place the rolled oats in a food processor and blend until they form a fine flour.
- Add pumpkin puree, protein powder, almond butter, maple syrup, pumpkin pie spice, cinnamon, vanilla extract, and salt and process until a sticky dough forms, adding coconut flour if the mixture is too wet.
- Press the dough evenly into each cavity of a silicone donut mold, smoothing the tops with the back of a spoon.
- Refrigerate for at least 2 hours or freeze for 30 minutes to allow the donuts to firm up.
- Meanwhile, melt the dark chocolate chips and coconut oil in a microwave-safe bowl in 20-second intervals or over a double boiler, stirring until smooth.
- Carefully unmold the chilled donuts and dip the tops into the melted chocolate, letting any excess drip off.
- Place the coated donuts on a parchment-lined tray and return to the refrigerator until the chocolate is fully set.
Notes
- These donuts are best stored in an airtight container in the refrigerator for up to 5 days
- Use a silicone donut mold for easy removal and consistent shapes
- Adjust sweetness by adding more or less maple syrup to taste
- If the mixture is too wet, add extra coconut flour one tablespoon at a time until it holds together well