Maple & Pecan Vanilla Protein Donuts

Donuts

• 1 cup almond meal
• 2 scoops Mister Jones Daily Beauty Protein - Organic Vanilla Bean
• 2 tsp baking powder 
• 1 tsp ground cinnamon
• Pinch sea salt
• ¼ cup coconut oil
• 2 tbsp local raw honey
• 1 tsp pure vanilla extract

Icing

• 1 tsp pure vanilla extract
• 1 tbsp pure maple syrup
• 1 cup organic butter, at room temperature 
• ¼ cup pecans, crushed (to garnish)

Donuts 

1. Pre-heat fan-forced oven to 180°C
2. In a large mixing bowl add all of the donut ingredients, and In a small bowl, whisk together the melted butter, almond milk, egg, and vanilla extract. Whisk the wet mixture into the dry mixture.
3. Transfer the batter evenly into the donut molds and fill them 3/4 of the way. Bake for 10 minutes.
4. Once cooked, allow them to cool 

Icing

Tip: for a dairy-free icing, store 1 x 400ml can of coconut cream in the fridge 1-2 days prior to making, to ensure that it thickens and has separated from the liquid. 

1. While cooking the donuts, it’s time to make your icing. Add all ingredients to a large mixing bowl and use a hand mixer to combine. If using coconut cream, make sure you scoop out the hard cream from the top of the can, leaving the liquid inside the can. Beat together for about 30 seconds, or until it comes fluffy.
2. Use a knife to spread a tablespoon of icing on top of each donut. Garnish with crushed pecans. Enjoy immediately, or store in an airtight container in the fridge for up to 3 days.