Dan Churchill

Chocolate Pro-nuts

Dan Churchill
PREP 10 MIN
•
COOK  15 MIN

DF

GF

V

Number of servings
2
Ingredients

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

Coco-Choc Sauce

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)

1⁄8 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

Sign up to unlock your full potential

All your tools in one place

Expert-training to fuel your fitness, nutrition and mindfulness.

Limitless ways to fuel your mind & body

Access to over 3,000 workouts, recipes, and meditations – all tailored to your goals.

Tech that keeps you moving

Download Centr on all your devices to level up and track your results live.