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Dan Churchill

Chocolate Pro-nuts

Dan Churchill
PREP 10 MIN
COOK  15 MIN

DF

GF

V

Number of servings
2
Ingredients

18 cup (13 13g) coconut oil melted

18 cup (13ml) maple syrup (honey or rice malt syrup)

13 large egg

18 cup (16 23g) almond meal

18 cup (10g) natural protein powder

13 tsp baking powder

Coco-Choc Sauce

13 tbs coconut oil

13 tbs honey (rice malt syrup or maple syrup)

18 tbs cocoa powder (or cacao powder)

18 cup (11ml) coconut milk, unsweetened (carton)

18 tbs shredded coconut

Methodbased on 12 servings
1

Preheat oven to  180°C/fan 160°C/gas 4 and grease a 12-hole mini doughnut tin.

2

Whisk melted coconut oil, maple syrup and eggs in a jug to combine. 

3

Combine almond meal, protein powder and baking powder in a medium bowl. 

4

Pour wet ingredients into the dry and mix until smooth and combined. 

5

Divide batter evenly between donut holes and bake for 15 minutes or until cooked. 

6

Meanwhile, for the sauce, combine oil and honey in a small saucepan over low heat stirring until combined. 

7

Stir through cocoa until combined, about 2 minutes. Remove from heat and cool for 5 minutes. 

8

Stir through coconut milk until combined and set aside to cool and thicken. 

9

Allow pronuts to cool for 5 minutes before dipping in sauce and sprinkling with shredded coconut to finish. 

Nutritional Informationper serving

Energy (kJ)

877 kJ / 209 cals

Protein

6.7 g

Fat

16.3 g

Sat. Fat

10.4 g

Carbs

9.2 g

Sugar

8.7 g

Fiber

1.4 g

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