Chocolate Peanut Butter Vegan Protein Donuts

Chocolate Peanut Butter Vegan Protein Donuts

FINALLY my vegan brethren, I dost proclaim that VEGAN PRONUT VICTORY IS MINE!!!!!!

Yes, my fellow plantians, I have conquered my arduous quest to create a vegan protein doughnut that is both rich and fudgey in taste and texture yet low in sugar and calories and does not crumble within mine calloused vegan bodybuilder hands.

victory is mine

Behold, my loyal followers: the recipe for my coveted and sacred “Hole-y Chocolate Peanut Butter Protein Donuts.”

Okay and seriously, is it spelled “donut” or “doughnut?” The journalism graduate nerd inside of me is hell-bent on “doughnut” but everywhere online I’m seeing “donut” hence my usage of both terms in this post.

Anyway, who cares. Here’s the recipe:


Chocolate Peanut Butter Vegan Protein Donuts

Pronut Ingredients:

1/4 cup melted coconut oil
1/2 cup unsweetened apple sauce (I used one of those little Mott’s single serving cups)
1/4 – 1/3 cup Xylitol sweetener (depending how sweet you want ’em – could also use stevia)
1/2 cup unsweetened cocoa powder
1 scoop Jacked on the Beanstalk Vegan Protein Powder  (chocolate)
1 tsp. egg replacer (can omit if you don’t have & double the flax)
1 Tbsp. ground flax seed
1/4 tsp. sea salt
1.5 tsp. baking soda
1 cup brown rice flour
1/4 cup unsweetened almond milk
1/2 tsp. pure vanilla extract
Water as needed to thin out dough (I added about 1/4 cup so it spread nicely into donut pan)

Baking Method:

Preheat oven to 350 degrees F and lightly grease a donut baking pan with coconut oil. I used an avocado oil spray because it was on sale at Winners and avocado oil is good for the liver. 🙂

Mix all pronut ingredients together in a medium-sized bowl except for water. Depending how thick the dough is, keep adding a tiny bit of water until dough is thick but smooth enough that you can easily pour it into the pan.

Bake donuts for about 10 – 15 minutes then set aside and allow to cool before frosting ’em.

Peanut Butter Frosting Ingredients:

1 scoop Jacked on the Beanstalk Vegan Protein Powder (vanilla)
2 – 3 Tbsp. Swerve Sweetener, Confectioners Style (could also use stevia but this one is just like icing sugar but made from erythritol – another natural, zero calorie sweetener)
2 Tbsp. PB2 (powdered peanut butter)
1/2 cup unsweetened almond milk
Sprinkle of xantham gum (optional but helps add a bit of fluffiness)
Chocolate vegan sprinkles (again optional but definitely makes them more pretty and fun)

Frosting Method:

Combine all ingredients (minus sprinkles) in a small bowl and stir/whip until you’ve got yourself a bowl of frosting! Add a bit more almond milk if too thick or more PB2 if too thin. Spread a small amount onto the top of each cooled pronut then dust with chocolate sprinkles if your taste buds should so desire. 🙂

Makes 8 protein doughnuts that you will no doubt eat ALL of… in one sitting. And for all you macro counting, IIFYM die-hards, one unfrosted doughnut = 160 calories, 7 grams of fat, 21 grams of carbs, 6 grams of protein and 1 gram of sugar. 🙂


Enjoy kids!

-Sam, Jacked on the Beanstalk

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  • Olivia Stanford: June 08, 2020

    What can I use to replace coconut oil Trying to make it oil free?

  • Sarah Shorkey: September 17, 2016

    Hahaha! There were even less after I came over. They were frigging DELICIOUS!!!

  • Sam: September 16, 2016

    Haha good eye, smart ass! And yup, they would totally work as cupcakes! :)

  • Carmi: September 16, 2016

    I don’t have a doughnut pan. Do you think a cup cake one would work instead? Oh, bye the way I see only 7 in the picture. :)

  • Sam: September 12, 2016

    Haha I knew someone was going to ask for the macros! :) For one doughnut and no frosting it’s 160 calories, 7 grams of fat, 21 grams of carbs, 6 grams of protein and only 1 gram of sugar.

  • Beth: September 12, 2016

    Hi Sam!! Have you figured the macros on these? Thanks!! Beth

  • Sam: October 09, 2016

    Awww love it!!! That’s so awesome to hear that both you AND your kids are fans. I’m always hesitant to bake with chickpea flour because the taste is so strong but hook me up with your cake recipe and I’ll test it out!

  • Renée: October 08, 2016

    That frosting is such a great base! I switched the PB2 for cacao powder, the sweetener for fine coconut sugar, and put it on a regular cake (well, mostly chickpea flour instead of cake flour) and it’s so deliciously fudgy, and the fluffy texture is amazing! Thanks, Sam Made the donuts during the week. Kids loved them, too!

  • Carmi: September 23, 2016

    Agree Sarah! Unbiased opinion over here….:)

  • Self-Love Real Talk for Anyone Who Has Ever Dieted (and Felt like a Failure) - Jacked On The Beanstalk: February 08, 2017

    […] of ten, I can easily avoid a hog fest or shopping spree by calling a friend or making a batch of chocolate PB pronuts. or sometimes, I’m satisfied just by closing up my laptop and indulging in some mindless […]

  • Sam: March 23, 2017

    Awww thanks lovely!! Right back atcha!! Did you make these? They’re definitely one of my best if I may say so myself :)

  • Min: March 23, 2017

    yum. yum. yum. you’re such a friggin badass on every level

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