These high protein donuts are such a deligh, with the topping being the star of the show. A white chocolate frosting with fresh crunchy pomegranate seeds and vibrant pistachio nuts for gorgeous bursts of colour.
Ingredients:
For the donuts –
- 1 x can chickpeas
- 2 tablespoons nut butter
- 2 tablespoons oat milk
- 120g gluten-free flour
- 90g sweetener
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
For the icing –
- 1 tablespoon coconut oil
- 40g white chocolate, chopped
- 2 tablespoons coconut yogurt
- Pomegranate seeds
- Chopped pistachios, to decorate
Make them!
- Blend the chickpeas, nut butter, oat milk, flour, sweetener, baking powder and vanilla until a thick batter forms. Divide the mixture between a 6-hole silicone tin and fill to the top of each and smooth out.
- Bake at 180C for 20-25 minutes until golden and firm. Leave to cool then pop out onto a wire rack.
- Melt the coconut oil and chocolate then leave to cool a little. Mix in the yogurt until smooth then spoon over each donut once they have cooled.
- Sprinkle over the pistachios and pomegranate and allow to set for about ½ an hour. Then enjoy!
