Chocolate mini pronuts recipe
Pronuts (makes 18)
- 4 tbsp flour of choice (if using coconut flour, reduce quantity and increase milk to offset extra absorbency)
- 4 tbsp hazelnut meal
- 1 tbsp coconut sugar
- ¼ cup water
- 2 tbsp coconut milk (lite)
- 2 scoops (60 g) chocolate or mocha whey protein powder
- 1 egg
- 1 tsp vanilla essence
- 70 g dark organic chocolate, melted
- 1 tbsp coconut oil, melted
- 1 tsp baking powder
- 2 tbsp cocoa powder
- 100 g dark chocolate, melted
- 2 tbsp coconut oil, melted
- 1 scoop (30 g) whey hot chocolate
- 1 scoop (30g) vanilla whey
- 4 tbsp coconut oil, melted
- 2 tbsp water
- 5 tbsp high-protein peanut butter powder (we used The Nutty Whey)
- 2 tbsp coconut oil,
- 2 tbsp water
Set oven to 180oC. Combine all dry ingredients in one bowl and wet ingredients in another. Combine the two and mix well. The mixture should resemble a cake batter and run off the spoon. You may need to add another egg yolk. Spoon a tablespoon of mixture into mini cupcake silicon cases or donut baking trays. Bake for eight to 10 minutes until the centre is set. Remove from the oven and allow to cool before removing from cases and cooling fully on a wire rack. Continue with remaining mix. You may use a corer to remove the centres or carefully cut with a knife. Store in an airtight container until ready to glaze.
Combine each mix in a bowl. The mixes should be reasonably runny so that they coat the back of a spoon. If too runny they will thicken as they begin to set. Place in the fridge for five-minute intervals to speed this up. If too thick, add additional liquid. Dip each donut into your glaze of choice top side first. Allow to stop dripping before placing onto a wire rack to begin setting. Sprinkle with your choice of toppings.
*Nutritional information based on the glazes being an average of the three.
Donuts without glaze Per serve/per 100g
Energy (kJ) 245/1170 | P (g) 3.3/15.8 | F (g): 3/14.3 | C (g) 4.3/20.3
Donuts with glaze* Per serve/per 100g
Energy (kJ) 656/1560 | P (g) 8.7/20.7 | F (g): 9.7/23 | C (g) 8.1/19.2 |Sug (g) 6/14.2
Chocolate: kJ 458 | P 4.8 g | F 6.7 g | C 7.3 g
Vanilla: kJ 421 | P 4.8 g | F 8.6 g | C 1 g
Peanut Butter: kJ 318 | P 5.9 g | F 4.7 g | C 2.6 g
Recipe by Nicole Frain.
NEXT: Raspberry coconut protein truffles are next on the menu.