Friday 23 May 2014

Gluten Free Chocolate Caramel Pronuts {Protein Donuts}

FIRST. Some housekeeping-- if you haven't already, please head over to Thought Catalog to  read my article on why being young today is awkwarrrrrd. It brings on the lolz, I promise.


I am sure you remember my excitement to show you my Vegan Protein Caramel Sauce.

These donuts are responsible for me messing around in the kitchen and creating that sauce in the first place.

Also I have taken it upon  myself to from this moment forward refer to my protein donut as a PRONUT. Because new words are so current. Protein and donut = pronut. See how good I am at word math! Let us try another:

PRO+ NUT  + Caramel + Chocolate - Gluten and all icky things =

These flavourful donuts are GLUTEN FREE, full of PROTEIN and made with NO butter, NO processed sugar and nothing icky or gross. And the caramel is also full of PROTEIN and it's VEGAN. WHY am I SHOUTING.


They are dense, packed with flavour and taste UNREAL paired with the caramel sauce and dark chocolate.

Just look at this texture!

I know you don't need convincing, so let's get to crackin' Cap'n!

You will need:

  • Chocolate Caramel Pronut Recipe (below)
  • Vegan Protein Caramel Recipe (link)

Chocolate Caramel Pronuts {Protein Donuts}

Yields 16 Donuts
Allergens: Refined sugar and gluten free, Vegan frosting


  • 1 1/2 cups gluten free flour
  • 1/2 cup vanilla protein powder ( I used SunWarrior plant-based protein powder, I don't suggest whey)
  • 1/2 teaspoon ground nutmeg 
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon xanthan gum
  • 1/2 cup honey or liquid sweetener of choice 
  • 2 eggs, lightly (substitute with egg replacer or flax eggs* if Vegan!)
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 3/4 cup plain (unsweetened) greek yogurt
  • 3-4 tablespoons Almond milk to thin batter
*Flax eggs: 2 tablespoons of flax seeds with 2 tablespoons of water, let sit until water absorbs! Use in place of eggs!* 

** To get a fluffier 'pronut' then I would suggest separating your eggs into whites and yolks then beating the egg whites to stiff peaks. Fold them in at the VERY end! ** 


  1. Preheat oven to 425 and grease donut pans.
  2. In a large bowl, mix together ALL dry ingredients including date powder (or blend the dates separately and then add in the date mixture)
  3. Next add your wet ingredients: greek yogurt, eggs and extract(s)  mix together 
  4. Use almond milk (or any milk you desire) to add to batter if it is too dry until a large uniform ball of dough forms
  5. Use your hands to mold a 'snake' shape and press it into pan, repeat until you are finished your dough! (Easier with wet or greased hands)
  6. Bake for 8-10 minutes until the tops of the donut crack slightly and spring back to the touch.
  7. Let cool before decorating.

Beautiful naked protein donuts:

To complete the donuts, simply drizzle on your caramel sauce and some melted dark chocolate! Serve immediately and watch them disappear (or keep in an airtight container in the fridge or in a cool place for 3-4 days).  I know the sauce may seem like an unnecessary extra step but I PROMISE it is WORTH IT! Protein Vegan Caramel sauce? It is sure to please the hipster in your life.

These are absolutely incredible. I think I talked to myself for a good 15 minutes in the kitchen. Then I sent some friends and family the pictures with the message-- OH MY GOD LOOK WHAT I DID!

I was insanely excited and could not be happier to share this recipe. IF you try it (and you should, of course, or wouldn't this just be a colossal waste of my life) please send me pictures! I'd love to see how it works!

If you cannot find a donut pan and you live near a Fortinos or Superstore, I found these little silicone donut molds -- 3 for 2$ and they worked perfectly!

Are you concerned about the protein in your diet? Trying to eliminate processed foods and refined sugars? Why do I sound like a late night infomercial? Who knows. All I know is I want to share ALL of these with YOU!

I am going to experiment with the recipe next time to see if I can get it closer to an authentic 'glutenous' donut. To be honest I like how dense these are--I dip them in almond milk to get their maximum potential. I really wish I could dip them in caramel sauce, but eh...almond milk is a close second! If your preference is more fluffy donuts then I'd decrease the flour and increase the liquid and see how that goes!

Happy Hipster-worthy Donut Making!


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