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.

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