Donuts (serves 12)

Ingredients

• 4 eggs

• 1/3 cup honey

• 1 tsp vanilla essence

• 2 tbsp coconut oil, melted

• 1/4 cup coconut flour

• 1 cup almond meal

• 1 serve Happy Way Vegan vanilla protein

• 1/2 tsp baking powder

• Strawberry Jam for filling

Method

1. Pre-heat your oven to 160 degrees fan-forced.

2. Combine all dry ingredients in a bowl and in a separate bowl combine all the wet ingredients (excluding the jam).

3. Add the wet ingredients to the dry ingredients and mix well until combined.

4. Prepare 12 donut moulds by spraying with olive oil. Then spoon in the lamington cake mixture and bake for 10-12 minutes (or until slightly golden and cooked through).

5. Set aside and allow to cool completely before moving onto the filling.

6. Once cooled, cut in half, fill with strawberry jam and then put the top back on the donut. Repeat for all 12. Now move onto the chocolate icing!

Chocolate icing

Ingredients

• 2 tbsp cacao

• 2 tbsp carob (can sub for more cacao or cocoa if you don’t have carob)

• 1 tsp vanilla essence

• 4 tbsp coconut oil

• Desiccated coconut for topping

Method

1. Melt the coconut oil (microwave or over the stove) then stir in the cacao, carob and vanilla.

2. Now the fiddly part! Dip the donuts in the chocolate to coat completely and then roll in the desiccated coconut (helps to have the coconut laid out on a big plate).

3. Repeat for all 12 donuts and then place in the fridge for 30 minutes to set.