Baked Chocolate Protein Donuts with Strawberry Glaze

These Baked Chocolate Protein Donuts with Strawberry Glaze are a lightened-up take on a festive treat. These donuts happen to be gluten-free and have a cakey texture. Each donut has 9 grams of protein thanks to using almond flour and Garden of Life Raw Organic Chocolate Protein powder in place of all-purpose flour. The glaze is flavored with delicious fresh strawberries. To really wow your sweetheart, gal pals, or kids, top the glazed donuts with powdered dehydrated strawberries, mini chocolate chips, or seasonal sprinkles. This Baked Chocolate Protein Donuts with Strawberry Glaze recipe is sure to make it a “berry” sweet holiday!

Serves: 6

Ingredients

• 1 scoop Garden of Life Raw Organic Protein Powder - Chocolate (35 grams) 
• 3⁄4 cup almond flour 
• 2 Tbsp. cocoa powder 
• 1 tsp. baking powder 
• 1⁄8 tsp. sea salt 
• 2 Tbsp. melted Garden of Life Extra Virgin Coconut Oil, plus more for greasing the donut pan 
• 1⁄4 cup honey 
• 1 tsp. vanilla extract 
• 1⁄3 cup plus 1 Tbsp. unsweetened almond milk (or milk of choice) 
• 1 large egg, lightly beaten 

For the glaze: 

• 1⁄3 cup hulled and chopped strawberries 
• 1 Tbsp. unsweetened almond milk (or milk of choice) 
• 3⁄4 cup powdered sugar 

For topping, optional: 

• Crushed dehydrated strawberries 
• Mini chocolate chips 
• Sprinkles 

Preparation

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 6-donut pan with cooking spray or melted coconut oil. 
2. In a medium mixing bowl, whisk together the protein powder, almond flour, cocoa powder, baking powder, and salt. 
3. Add the coconut oil, honey, vanilla, almond milk, and egg to the dry ingredients. Stir to combine. 
4. Spoon the batter into the greased donut pan. Lightly smooth the top of each donut to ensure the batter is even. 
5. Bake donuts for 10 to 12 minutes or until a toothpick inserted into a donut comes out clean. 
6. Cool the donuts in the pan for 10 minutes, then transfer to a wire rack and cool completely before glazing. 
7. To make the glaze, place the strawberries and milk in a straight-sided mug or jar and puree with an immersion blender. If you don’t have an immersion blender, you can try a countertop blender or mash the strawberries by hand and press through a fine mesh sieve to get a smooth puree. 
8. Stir the strawberry puree into the powdered sugar. If your glaze is too thick, add more milk to reach your desired consistency. If it’s too thin, add a bit more powdered sugar. 
9. Set the cooling rack over a baking sheet or piece of parchment paper to catch extra glaze. Spoon the glaze on top of each donut, letting it drip down the sides. While the glaze is still wet, sprinkle donuts with crushed dehydrated strawberries, mini chocolate chips, sprinkles, or whatever other topping(s) you’d like. 

Notes

• For an extra smooth glaze, sift the powdered sugar before mixing with the strawberry puree. The glaze will moisten the donut to some degree, so we recommend glazing the donuts just before serving. If you won’t be eating all of the donuts at once, glaze the servings you need and store the extra glaze in the refrigerator. You’ll need to let the glaze come to room temperature and may need to add a splash of milk before you use it again.