No Bake Strawberry Protein Donuts
Servings Prep Time
9Donuts 20minutes
Passive Time
60minutes
Servings Prep Time
9Donuts 20minutes
Passive Time
60minutes
Ingredients
For the Icing glaze
Instructions
  1. Pour hot water over the dates (make sure they are pitted before weighing them). Let it soak for 5 minutes and then drain completely. I make these raw donuts using a food processor but you can also use a blender, just make sure to use the pulse mechanism to prevent it from over blending and becoming a paste. It requires some texture.
  2. Using a food processor blitz the oats and brazil nuts till the resemble a rough crumble. Set aside.
  3. Now into the same food processor add the strawberries, soaked dates, coconut oil and vanilla extract and blitz till roughly broken down.
  4. Add the oats and nuts mixture as well as the Strawberry whey protein powder and salt. Blitz till it starts coming together into a rough ball. Do not over process into a paste.
  5. Using a spatula spoon out the mixture into a bowl and divide into 9 equal balls. If you do not have any donut moulds then you can proceed to glazing them. However if you have donut moulds then follow this step.
  6. Grease the silicon donut moulds with coconut oil using a brush. Then press down each ball into the silicon mould and evenly flatten. Make sure to remove some of the donut mix from the centre so that there is the classic hole in the centre. Place in the freezer to freeze for 30 minutes or so.
  7. Line a plate or small tray with baking paper. Unmould each of the donuts by carefully popping it out of its donut mould. Holding from the bottom, dip each of the donuts face down into icing glaze. Lift up and let the excess drip away before placing it down (glaze side facing up) on the line plate/tray. Do this for all the donuts.
Icing Glaze
  1. If using frozen strawberries weight it and get it to room temperature. melt the cacao butter. Blend all the ingredients for the frosting glaze-the strawberries, Strawberry whey protein powder, cacao butter and maple syrup. At this point if the strawberries were still cold the icing may seize up and the icing may seem coagulated or having bits. If this is the case pop it into a microwave safe bowl and put it on high mode for 30 seconds. it will all come together to become a shiny light pink glaze.
  2. Pour the icing glaze into a shallow bowl and set aside at room temperature.
Assembly
  1. If you do not have a donut mould and have rolled them into protein balls then dip the balls on one side into the glaze and then place it on the lined paper.
  2. Freeze for 30 minutes after which you can either store them in a freezer bag in the freezer for as long as you like. Popping one out and leaving at room temperature for 10 minutes before consuming. Or you can keep it in the fridge in an air tight box for a week.