COCONUT FUDGE PRONUTS
6 tablespoons light coconut milk
5 tablespoons chia seeds
½ tablespoon apple cider vinegar
½ cup chocolate protein powder (WPI, WPC, ND TOTAL WHEY)
¼ cup raw cacao powder
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon cinnamon
3 tablespoons coconut sugar
1 medium ripe banana, mashed
¼ cup coconut oil, liquid
Preheat oven to 350 degrees F, rack in the middle. Lightly grease donut pan with coconut oil.
In a small bowl whisk together light coconut milk, chia seeds, and apple cider vinegar. Set aside and allow to sit for 10 minutes or until chia gels.
Meanwhile, in a large mixing bowl, whisk together chocolate protein powder, cacao, baking powder, baking soda, cinnamon, and coconut sugar until well combined. Using a wooden spoon, mix in banana, coconut oil, and coconut-chia seed gel. Your donut batter should have a mousse-like consistency.
Gently scoop donut batter into lightly greased donut pan. This is easiest done using a smaller spoon to fill in the donut ring shape. Bake for 20 minutes (donuts will seem very soft, but will harden once cooled).
Remove donuts from oven and allow to cool to room temperature before removing from pan. Enjoy!
Image and recipe courtesy of The Chalk Mag
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