Baked Cacao and Protein Chocolate Donuts


2 bananas, about 1/2 cup

1/3 cup almond milk

1/3 cup creamy, all natural almond butter

1/4 cup coconut oil, melted

1 tsp vanilla extract

1 cup almond flour

1/3 cup brown rice flour

3/4 cup coconut sugar

1/4 cup cacao powder

1/4 cup vegan protein powder

1 tsp baking powder

1/2 tsp sea salt


1/3 cup creamy, all natural almond butter

2 Tbsp maple syrup

2 Tbsp coconut oil



Preheat oven to 350F and prepare a 12 cavity donut pan by coating with non-stick spray.

In a blender, combine bananas, almond milk, almond butter, coconut oil, and vanilla extract and blend until smooth and creamy.

Next, add in the almond flour, brown rice flour, coconut sugar, cacao powder, protein powder, baking powder, and sea salt and blend until ingredients are well incorporated. Batter will be thick!

Add the batter to a pipping bag, and pour into the greased donut pan cavities. Smooth the tops with a spoon and bake for 18-20 minutes or until a toothpick inserted in the donuts comes out clean.

Let cool for 5-10 minutes. In the meantime, make the frosting by combining almond butter, maple syrup and coconut oil together. When the donuts are ready, remove from the donut pan by placing upside down and giving a few shakes- they should fall right out.

Spread the frosting over the donuts and top with sprinkles if desired and enjoy! Donuts are best stored in an airtight container in the fridge and enjoyed within 4 days.

Recipe includes: