CHOCOLATE GLAZED PROTEIN DONUTS (DAIRY FREE)
These Chocolate Glazed Protein Donuts are protein-packed and macro-balanced for the perfect sweet breakfast or snack! Each tender chocolate cake donut is covered in a rich chocolate glaze (and sprinkles if you're feeling "extra"). I love that they're low in sugar, gluten-free, and dairy-free! You can easily make them vegan by swapping the egg whites for a vegan egg substitute.
Did you know? Chocolate and cocoa do contain cadmium, a toxic heavy metal. Cadmium in cocoa beans comes from the soil naturally and is transported to the beans by the cocoa tree (source). As such, cadmium content has less to do with the brand of chocolate or their processing methods, and more to do with where the cocoa beans were harvested!
According to the Agency for Toxic Substances and Disease Registry, a safe intake of cadmium is 0.2 micrograms per kilogram of bodyweight per day, or about 13 micrograms for a 150-pound person. With this in mind, even the brands of chocolate with the most heavy metals are safe to eat occasionally in small amounts (less than an ounce). Brands with low amounts of heavy metals can be enjoyed daily in moderation! (source)
What type of chocolate has the lowest heavy metals?
In the Consumer Reports article, the brands that had the lowest heavy metal content were Tazo, Ghirardelli, Mast, and Valrhona. Taza specifically has dairy-free chocolate which I love! Navitas Naturals Cocoa also has lower average levels of lead and cadmium. At least that gives a few safer options!
What protein powder should I use?
I used LIV Body Lean Vegan Protein in Double Chocolate Chip for these donuts. It's a delicious pea protein isolate with no artificial ingredients and added probiotics and superfoods! I truly do notice the difference when I take this daily - my gut is happy and regular :) Feel free to use my code "SARAHWILKINS" for free shipping on all LIV Body products!
Even though it won't taste the same, you can use any pea protein. Other vegan proteins can be used with slight adjustments (more or less liquid). Whey blends or casein can also work, just reduce the amount of egg whites by a quarter cup and increase the yogurt or applesauce by the same amount!
Best gluten free baking flour?
My favorites right now are King Arthur's and Bob's Red Mill gluten free flours! I just find that they bake the most like cake flour, taste neutral, and really yield a tender, fluffy crumb. You could also substitute cassava flour, organic oat flour, or even all-purpose flour or cake flour if you don't need gluten-free!
For the donuts themselves, I used Swerve granulated sweetener. For the glaze, I used Swerve confectioner's sweetener. I have used erythritol products for years without any issues, however, a recent small study has raised some fears about erythritol and heart health. It seems like erythritol is a byproduct of sugar metabolism that is elevated in "at risk" individuals, not a causative factor for developing heart disease.
However, if you're avoiding erythritol, I would suggest allulose or pure monk fruit sweetener. Keep in mind, allulose is about 75% as sweet as sugar, while pure monk fruit is 10 times sweeter than sugar. You will need to adjust measurements accordingly!
The dairy-free yogurt can be soy yogurt (what I used), cashew yogurt, coconut yogurt, or any other thicker, unsweetened dairy-free option. You can also use nonfat plain Greek yogurt! The unsweetened applesauce can also be swapped for more yogurt, but the texture won't be the exact same.
The glaze does call for coconut oil, but you can substitute a vegan butter or unsalted butter if you don't need dairy-free. It just needs to be solid at room temperature.
I added some pure vanilla extract, salt, natural sprinkles, and dairy free chocolate chips to make these donuts even more decadent! That said, these would be totally delicious without. I've included nutrition facts for both.
Here's the printable recipe for these Chocolate Glazed Protein Donuts (Dairy Free)! I hope you'll rate and comment below if you try them :)
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