✅ 1 cup gluten-free self raising flour ⁣
✅ 1/4 cup vegan chocolate protein powder (I used  hazelnut fondant – discount code: “amb-chen” )⁣
✅ 1/4 cup cocoa powder ⁣
✅ 1/2 cup coconut sugar (mine is from  )⁣
✅ 1/4 cup coconut oil, melted (can sub for another oil or applesauce) ⁣
✅ 3/4 cup non-dairy milk ⁣
✅ 1 teaspoon rose water essence ⁣
✅ handful of frozen raspberries ⁣


✅ 1/2 cup powdered almond butter (I used  salted caramel) ⁣
✅ 1 teaspoon pink pitaya powder⁣
✅ 1/4 cup almond milk ⁣

Decoration: frozen raspberries + sprinkle of  antioxidant powder & pink pitaya powder ⁣


1. Preheat the oven to 175 degrees Celsius/ 350 degrees Fahrenheit, fan-forced. Prepare one or two silicone donut trays⁣

2. Make the DONUT batter: In a large bowl, mix the flour, protein powder, sugar, cocoa powder ⁣

3. Add in the oil, non-dairy milk and tidewater essence. Mix until the batter is smooth and silky. You may need to add a dash more milk if required.⁣

4. Gently fold the raspberries ⁣

5. Divide the batter evenly amongst
the donut holes, filling it up 3/4 of the way ⁣

6. Bake in the oven for 15-17 mins until a knife inserted comes out clean⁣

7. Remove the donuts from the oven and allow it to fully cool. You can pop them in the fridge to cool faster ⁣

8. Make the FROSTING: Mix together all the ingredients until smooth and pink ⁣

9. Grabbing one donut at a time, dip half in the frosting to coat. Decorate with raspberries & sprinkle of superfood powder ⁣

Enjoy!! I hope you make some to share with your loved ones, or even just to treat yourself

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