Chocolate Protein Donuts | DF, GF

I swear everything just tastes better in donut form.

These donuts are so dense, decadent and chocolatey, you’ll find it hard to believe they are made from 100% wholefood ingredients and also a totally balanced snack or dessert!

And, yes, you can have your chocolate and eat it too! Living a healthy life doesn’t have to mean you can’t enjoy foods like chocolate, because seriously, who wants to live in a world without chocolate… naht me! As always its about balance, and this is a perfectly balanced snack; packed with protein, healthy fats and some complex carbs. Each ingredients is REAL food, so your body knows exactly how to digest and break it down to use for nourishment and fuel.

The only naughty thing about these donuts is the TASTE! They taste so decadent and indulgent, its hard to believe they are actually healthy!

They are also:

  • Dairy free
  • Gluten free
  • Refined sugar free
  • Soy free

Chocolate Protein Donuts

  • Difficulty: easy
  • Print



  • 1 cup almond meal
  • 1/2 cup buckwheat flour
  • 2 tbsp coconut flour
  • 1 tbsp cacao powder
  • 80g or 2 servings of chocolate vegan protein powder
  • 1 tsp baking powder
  • 3 eggs
  • 1 cup almond milk, or milk of choice (more may be needed depending on your protein)
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil, melted
  • 2-3 tbsp maple syrup (depending on how sweet you like things)
  • 1 tbsp natural almond butter
  • 1 heaped tablespoon coconut yoghurt
  • 50g vegan dark chocolate, melted


  • Vegan dark chocolate
  • 1 tsp coconut oil
  • Optional: toppings – caramel or white chocolate drizzle, crushed nuts, coconut, sprinkles etc.


  1. Pre-heat the oven to 180 degrees celsius fan-forced.
  2. In a large mixing bowl, combine all the dry ingredients.
  3. In a separate bowl, combine all the wet ingredients and then pour into the dry mixture. Mex well to combine. The mixture should be thick yet still runny – add more milk if needed.
  4. Spray your donut moulds with coconut or olive oil.
  5. Transfer the donut mixture into a piping bag and pipe into the donut moulds.
  6. Bake for 12-15 minutes or until a skewer comes out clean.
  7. Allow to cool completely before icing (speed up the process by popping the cooked donuts in the fridge).
  8. Melt the chocolate and coconut oil for the icing together. Then dip each donut in the icing chocolate, add your toppings and pop back in the fridge to set!

Storage notes: these donuts taste even better as they get a few days older! Store in the fridge for up to 7 days (if they last that long!)

Be sure to join me over on Instagram (@eb.fiitness) for daily motivation, recipes and fitness tips! xxx

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