Black Raspberry Chip Donuts

with rich cocoa, whipped raspberry cream, and chopped dark chocolate.

These chocolate protein donuts are fluffy, cakey, and you won't believe each one is only 95 calories. I cannot live without desserts, but more often than not, the nutritional information of said desserts is less than ideal. I wanted to prove that you can still have your favorite treats, merely by putting a healthier spin on them. No food is intrinsically bad, you only have to exercise moderation, and eat intuitively.

Ice cream is my kryptonite, so to experiment, I figured we could start with one of the frozen treats' best flavors. I also have a daily protein goal that I need to reach, and I would take 2 of these gorgeous chocolatey donuts over a protein shake ANY day.

"What if we made black raspberry chip ice cream... into donuts."

I've tried other "healthy" donuts, what makes these better?

*No Dairy: No dairy present in this recipe, as we're using almond milk. Coconut yogurt helps us still achieve that cakey texture.

*Quick Recipe: Only 15 minutes prep + cook time.

*Naturally Sweetened: With maple syrup and raspberries.

*Low Calorie: Under 100 calories each, with 10g protein per donut, and so delicious!

Black Raspberry Chip Donuts

Ingredients:

• 1 egg or flax egg

• 1 tsp rum or almond or vanilla extract

• 75mL unsweet vanilla almond milk

• 100g coconut yogurt

• 1 tbsp maple syrup or agave or stevia

• 30g chocolate vegan protein powder*

• 1 heaping tsp baking powder

• Pinch salt

• 60g oat flour *or alternate

Topping:

• 100g coconut yogurt

• 1/2 c frozen raspberries

• Chocolate drizzle*

• Chopped dark chocolate

(Makes 6 donuts)

Method:

1. Preheat your oven to 350F.

2. To a mixing bowl, add all dry ingredients and stir until combined. *If you don't have chocolate protein powder, you can use vanilla with dark cocoa powder mixed in. Gently mix in the liquid ingredients until batter is smooth (careful not to overmix!). If it's too thick, just add a little splash of almond milk.

3. Now add your batter to a greased donut pan using a piping bag or a ziploc bag with one of the bottom corners cut off. Fill each depression only about halfway through.

Bake for 14-15 minutes.

4. Make the icing by mixing the yogurt and melty mashed raspberries (I microwaved mine for 35 seconds) in a small bowl until smooth.

5. Allow donuts to cool on the counter for 10 minutes before (gently) popping them out of your donut tray.

6. Once cool, dip each donut in the icing (use a spatula if needed) until all the icing is used up. Drizzle with chocolate (dark cocoa powder, maple syrup, and a little splash of milk), and chopped chocolate. Let iced donuts firm up in the fridge for 20-30 minutes. Enjoy!

*Use your favorite protein powder! I have noticed that Whey-based protein tends to results in baked goods with a drier texture. Alani Nu and Gat Sport have vegan protein powders that are delicious and have great texture.

*To make even more filling, you can serve one or two donuts in a yogurt bowl with your favorite toppings :)

Calories (1 donut, w/icing)	Carbohydrates (g)	Fat (g)	Protein (g)
95	9	2	10