Chocolate Mini Pronuts Recipe

 

Chocolate mini pronuts recipe - Women's Health and Fitness magazine

Ingredients (Serves 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

Toppings

Chocolate

  • 100 g dark chocolate, melted
  • 2 tbsp coconut oil, melted
  • 1 scoop (30 g) whey hot chocolate

Vanilla 

  • 1 scoop (30g) vanilla whey
  • 4 tbsp coconut oil, melted
  • 2 tbsp water

Peanut butter

  • 5 tbsp high-protein peanut butter powder (we used The Nutty Whey)
  • 2 tbsp coconut oil,
  • melted
  • 2 tbsp water

Method

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 center 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 centers or carefully cut with a knife. Store in an airtight container until ready to glaze. 

Glazes

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.

SOURCE: WOMEN’S HEALTH & FITNESS MAGAZINE

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