No-Bake Sugar Cookie Protein Donuts
u003cstrongu003eAPPROXIMATE MACROS per donut (with glaze):u003c/strongu003eu003cbru003ecalories: ~245–255u003cbru003eprotein: ~14–15 gu003cbru003ecarbs: ~22–24 gu003cbru003efat: ~12–13 gu003cbru003efiber: ~4 g
Servings 8 servings
Calories 250kcal
Ingredients
- 9–10 medjool dates, pitted 3 scoops plain or vanilla protein powder (about 33 g per scoop) 1 cup almond flour 1/4 cup cashew butter or almond butter 1 tsp vanilla extract 1/2 cup edward u0026 sons organic coconut cream 1/2 tbsp cinnamon 2 tbsp dairy free milk 1/4 tsp almond extract 3 tbsp christmas sprinkles
- dairy free glaze 4 oz dairy free cream cheese 1 tbsp coconut oil, melted 1 1/2–2 tbsp maple syrup, to taste pinch of salt (optional but recommended)
Instructions
- add all donut ingredients except sprinkles to a food processor. blend until a thick, smooth, cookie-dough-like mixture forms, scraping down the sides as needed.
- transfer dough to a bowl and gently fold in the sprinkles. lightly grease silicone donut molds with a little coconut oil or spray.
- press the dough firmly into the donut molds, smoothing the tops so they’re even and compact. place the molds in the freezer and freeze for 45 minutes to 1 hour, until completely firm.
- carefully pop the donuts out of the molds once set. whisk together the dairy-free cream cheese, melted coconut oil, maple syrup, and salt until smooth. dunk each donut into the glaze or spoon glaze over the tops.
- return donuts to the freezer for 20–30 minutes so the glaze sets. store in the freezer and thaw a bit before eating.