PREP 5 MIN•COOK 15 MIN
Number of servings
1⁄8 cup (13 1⁄3g) coconut oil melted
1⁄8 cup (13ml) maple syrup (honey or rice malt syrup)
1⁄3 large egg
1⁄8 cup (16 2⁄3g) almond meal
1⁄8 cup (10g) natural protein powder
1⁄3 tsp baking powder
1⁄3 tbs coconut oil
1⁄3 tbs honey (rice malt syrup or maple syrup)
1⁄8 tbs cocoa powder (or cacao powder)
1⁄8 cup (11ml) coconut milk, unsweetened (carton)
1⁄4 tbs shredded coconut
Preheat oven to 180°C/fan 160°C/gas 4 and grease a 12-hole mini doughnut tin.
Whisk melted coconut oil, maple syrup and eggs in a jug to combine.
Combine almond meal, protein powder and baking powder in a medium bowl.
Pour wet ingredients into the dry and mix until smooth and combined.
Divide batter evenly between donut holes and bake for 15 minutes or until cooked.
Meanwhile, for the sauce, combine oil and honey in a small saucepan over low heat stirring until combined.
Stir through cocoa until combined, about 2 minutes. Remove from heat and cool for 5 minutes.
Stir through coconut milk until combined and set aside to cool and thicken.
Allow pronuts to cool for 5 minutes before dipping in sauce and sprinkling with shredded coconut to finish.
881 kJ / 210 cals
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