It’s safe to say my chicklets LOVE these donuts. Every time I make a batch, we devour them in less than 24 hours.
The good news here, though, is that these fudgy decadent delights are super easy to make, free of refined sugar, suitable for gluten-free, paleo and keto diets, and absolutely packed with healthy fats, protein, and adaptogens, too!
Ingredients for 12 small donuts:
4 pasture-raised eggs
1 cup cashew butter
2 Tbsp unsweetened cashew milk
1/4 cup Further Food collagen peptides
1/4 cup Swerve zero carb/zero calorie icing “sugar” (or substitute coconut sugar)
2 Tbsp raw cacao powder
2 tsp FreshCap Mushrooms chaga (optional)
1 tsp baking soda
1/2 cup or more chocolate chips (I like to use Lily’s Sweets no-sugar-added chocolate chips or Enjoy Life vegan mini chips)
Preheat oven to 350F.
In a medium bowl with a hand mixer, beat together eggs, cashew butter, and cashew milk and set aside.
In a small bowl, mix together collagen, sweetener, cacao, chaga, and baking soda. Add to wet ingredients and stir well to combine. Fold in chocolate chips.
Fill silicone donut molds to 3/4 full and bake for 20 minutes or until toothpick inserted comes out clean.
Cool 5 min then remove from molds and finish cooling on wire rack.
Enjoy as is, sprinkle with additional Swerve icing sugar (here), or top with coconut icing or cashew “whipped cream”. To make cashew “whipped cream”, I simply use a fork to whip some cashew butter and sweetener into thick plain Greek or coconut yogurt.
Double Chocolate Protein Donuts can be stored in an airtight container in the fridge for a week or frozen for up to 2 months.