Donuts:
1 cup oat flour
1 cup coconut flour
1/4 cup cacao powder
2 tablespoons carob powder
2 scoops Ultimately Natural Choc Supergreens Vegan Protein
Pinch Himalayan salt
1 cup gooey dates (pitted)
1/4 cup coconut oil
1/4 cup maple syrup
1 teaspoon vanilla extract
Coconut milk, as needed
Ingredients for frosting:
1/4 cup cacao powder
1/8 cup cold pressed coconut oil
1/8 cup coconut flower nectar
1/8 cup fresh beetroot juice
2 scoops Ultimately Natural Choc Supergreens Vegan Protein
1/4 tsp vanilla powder
Method:
Place all ingredients in a high speed blender and blend until smooth. Transfer mixture into a resealable sandwich bag and place in fridge until it reaches a gooey spreadable consistency. Coat your donuts with beetroot choc protein frosting, drizzle with raw nuts and store in freezer. Y-U-M!
