Raw Choc Protein Donuts

Treat yo’self to these protein-packed Raw Choc Protein Donuts with Choc Mousse Frosting. This recipe by the lovely Stacey-Jane of @healthy.or.not.nutrition is gluten free, vegan, low GI carb and ticks all the right boxes!

Raw Choc Protein Donuts with Choc Mousse Frosting

Serves: makes 12 mini donuts (or 6 large)
Time: 20 minutes

Ingredients

75g / 1 cup walnut halves
50g / 1/2 cup organic shredded coconut
100g / 1/2 a medium-large ripe avocado
30g / 2 tbsp pure maple syrup
1 cup / 120g dried pitted dates (soaked in boiling water for 15 mins, then check for pits and drain)
50g / 1/2 cup Nava Wholefoods cacao
1/4 cup powdered stevia
2 scoops (80g) your favourite PranaON protein

Chocolate avocado matcha mousse:

1/2 medium-large avocado
1/4 cup Nava Wholefoods cacao
1/4 cup powdered Stevia
2 tbsp pure maple syrup
* 2 tsp Nava Wholefoods matcha powder 

Method

Donuts:

1. Add all ingredients to a high speed blender or food processor and blend until a dough forms.

2. With slightly wet hands ( to prevent sticking) roll and knead into a large ball.

3. Divide dough into 12 even portions.

4. Roll into round balls. Then to make donut shape by rolling the sides, flatten with the palm of your hand.

5. Press a hole through the centre with a wooden chop stick, slowly work the chop stick around pushing the dough with your fingers to control the size. If you have trouble getting a donut shape these also work well shaped into a bar, or large ball flattened into a brownie shape.

6. Set donuts aside on greaseproof paper.

Choc mousse:

1. Combine all ingredients into a food processor and blend until smooth and creamy.

2. Use piping bag or knife to top each donut with an even amount of mousse.

3. For an extra bit of crunch, top each donut with a drizzle of melted sugar free vegan dark chocolate, and one crushed walnut half.

4. Store in air tight container in refrigerator.

* If you want to leave the matcha out these taste just as good topped with plain choc mousse.