Chocolate protein donuts that are soft, baked and full of protein. Ready in under 30 minutes, these soft donuts each have 6 grams of protein and fiber and topped with a chocolate glaze.
Rinse off the chickpeas. Drain the liquid - aquafaba, and save it in the refrigerator for a few days to be used as an egg replacer in this dairy free chocolate cake recipe .
Next, melt the cup of chocolate chips meant for the donut recipe (not the chocolate meant for the glaze.) I melt it by putting chips in a 2-cup pyrex measuring cup and microwaving at 30 seconds. Then stir the chips until all are melted. Microwave another 15 seconds if needed.
Add the apple cider vinegar to the milk and set aside for 5 minutes so it curdles - this provides lift to the donuts when it reacts with baking soda.
1 teaspoon apple cider vinegar, ½ cup milk
Spray a corner of each donut well with cooking spray and use a paper towel to rub it all around lightly the inside of the well. Or just smear lightly with coconut oil.
Make Donuts
In a blender or food processor, combine the wet ingredients and process just enough to create a smooth batter. Add this batter to a large mixing bowl.
½ cup organic cane sugar, 1 cup chickpeas (garbanzo beans), 1 teaspoon vanilla extract, 1 cup dark chocolate chips
Using a fine mesh strainer, add the dry ingredients to the wet. Mix up the batter with a spoon or a hand mixer.
1 cup all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, pinch of salt
Spoon the batter evenly into the mold. For perfect rings, add the batter to a frosting bag or a plastic lunch bag. Snip the end so there is a 1-inch opening. Pipe the batter into the mold wells. Tap the pan to level the top.
Once your batter is somewhat pourable, spoon it into a zip lock bag and cut the corner. Or use a piping bag without a frosting tip.
Either way, squeeze the batter into the donut rings.
Tap the donut pan to even the batter and eliminate air bubbles.
Bake the donuts for 10-12 minutes. Let the pan cool for 3 minutes before flipping it over. The donuts should fall out.
Let them cool another 20 minutes on a rack before dipping in chocolate glaze.
Make Glaze
Melt the chocolate chips in a measuring cup or bowl in a microwave for 60 seconds. Stir until all chips are melted. Microwave 15 seconds more if needed to melt. Stir in milk until smooth.Dip each donut to coat with chocolate on one side.
1 cup dark chocolate chips, 2 tablespoon milk
Set the dipped donuts on a cooling rake with a parchment paper beneath to catch the drip off. Sprinkle with nuts or sprinkles or nothing - your choice!
How do they keep
We have frozen them, un-glazed, for a month. Once glazed, I would eat them within one day. They will only get soggy as time goes on.
Notes
Be sure to give the apple cider vinegar and milk a chance to curdle to allow for the reaction with the baking soda.Grease the donut pan wells by either spraying baking spray, or rubbing coconut oil around.Let the donuts cool at least 10 minutes in the donut pan after baking before trying to remove them.