To ring in the Chinese New Year of the Pig (5 Feb) and Valentine’s Day (14 Feb), I made PB+J ‘best friends’ piggy pronuts (protein donuts). Wishing everyone a prosperous new year!
The basic pronut (protein donut) uses only 5 ingredients. You can vary the nuts and seeds to your liking; in this case, I am using peanut butter. This may be my best pronut flavour yet. I seriously question anyone who doesn’t like PB+J. Regarding the protein powder, I recommend neutral or vanilla flavor. Since most protein powders contain stevia, you’ll likely not need too much sweetener. Taste the dough and adjust the amount of dates to your preferred level of sweetness.
Update 17/04/19: here are some pictures of Carrot Cake Chocolate-Filled Pronuts with White Chocolate Glaze for Easter
- 90 g (6 tbsp) nut or seed butter (e.g. almond, cashew, tahini, peanut)
- 64 g (3/4 cup) oat flour
- 60 g (2 scoops) raw vegan protein powder (I use Amazing Grass Vanilla Honeysuckle Protein)
- 120 g (8-10 no) Medjool dates, pitted
- 80 g (1/3 cup) filtered water
- 2 tbsp matcha powder for matcha flavour
- 4 tbsp raw cacao powder for chocolate flavour
- 50 g soaked cashews (pre-soaked)
- 40 g (1/4 cup) melted coconut oil
- 50 g (1/3 cup) melted cacao butter
- 90 g (6 tbsp) maple syrup
- 1/2 tsp vanilla extract
- Beetroot powder, pitaya powder or freeze-dried berry powder for color
- In a food process or blender, blend the dates and water together to form a smooth paste.
- Add in the nut or seed butter, oat flour, protein powder and any flavorings of your choice. Pulse until well-combined and a pliable dough forms.
- Press the dough into a donut mold and place in the freezer or refrigerator to set.
- In a blender, blend all ingredients except coconut oil and cacao butter.
- Add coconut oil and cacao butter and blend again until combined.
- Remove donuts from the freezer, dip each in the glaze, decorate to your taste and put in the freezer for 30 minutes. Store in the freezer for refrigerator for up to 2 weeks.