I might live in a state where the changing seasons are slow to be recognized, but the Midwestern girl in me still has an internal fall clock. As much as I love palm trees, I really miss the vibrant colors of red, yellow, and orange from the leaves on the trees back home. Don’t worry, I’m not throwing a pity party for myself! It’s hard to complain when the fall weather in Florida has been absolutely perfect. We’ve been in the low 80’s, while my parents are calling me from Illinois with their fireplace on in the chilly 30º nights. While they shiver, I’ll just look at pictures of the pretty fall trees after I get done spending a day at the beach :).
Regardless, I still like to make it feel like fall in our house. How do I do that? Food, of course! Fall foods are some of my favorite kind. From soups, to breads, to sweet cinnamony treats, this is the cuisine that warms your belly and soul. These months are also notorious for overindulging and added pounds. KILEIGH TO THE RESCUE! You can bet I’m spending time in the kitchen recreating some dishes to satisfy the hunger for fall deliciousness for my macro conscious fitness enthusiasts.
This leads me to this powerhouse treat. Have you had a dirty chai latte before? It’s the best of both worlds for coffee and chai tea lovers. It’s essentially a shot of espresso mixed into a traditional chai latte. Being an espresso and chai tea lover, I adore this drink in the fall season. With the introduction of Clean Machine’s unprecedented superfood plant based protein, Clean Green Protein with Lentein in Vanilla Chai flavor, I decided that a twist on this popular drink in donut form was mandatory.
The great folks over at Legendary Foods sent me some of their flavored nut butters to try out, and I thought the Apple Pie Almond and Cashew Nut Butter would make a great glaze on these protein donuts. I was RIGHT! Of course, you can use any nut butter to glaze your Dirty Chai Protein Donuts; just follow the steps in the recipe and use whichever one your heart desires.
Let me know if you try out this recipe and tag me in your pictures on social media using our hashtag, #fitwellthy.
Dirty Chai Apple Pie Protein Donuts
Prep Time: 15 mins | Total Time: 35 mins | Author: Kileigh Branae | Cuisine Type: Vegan, Fitness, Gluten Free | Serves: 6
- 2 tablespoons (30mL) aquafaba*
- 2 tablespoons + 2 teaspoons (28g) coconut sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup (80g) unsweetened applesauce
- dash of sea salt (optional)
- 1 cup (240mL) unsweetened plain almond milk
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons + 1 teaspoons (14g) high-quality instant coffee*
- 3/4 cup (85g) almond flour*
- 2 scoops (74g) Clean Machine Vanilla Chai Clean Green Protein*
- 2 tablespoons (32g) Legendary Foods Apple Pie Almond and Cashew Butter
- 1.5-2 tablespoons filtered water
- any other desired toppings like crushed nuts or coconut flakes
- Preheat oven to 400°F/204°C and grease donut pan.
- To a small bowl, add aquafaba and use a mixer or hand whisk to vigorously blend chickpea liquid until peaks form.
- To a large mixing bowl, add the coconut sugar, vanilla extract, applesauce and sea salt and whisk to combine. Then add almond milk and whisk once more.
- Add baking powder, baking soda, instant coffee, almond flour, protein powder and whisk to combine.
- Add the whipped aquafaba and gently stir in. The batter should be relatively thick (scoopable), but this can vary depending upon the flour you use. If it seems too thin, add more almond flour one tablespoon at a time until it is thick enough.
- Scoop batter into a ziplock bag, zip bag shut, and cut one small corner off. Squeeze out batter evenly into greased donut tins, filling all the way full. There should be 6 donuts.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean and the top appears dry and fluffy. Time will vary if you substitute any ingredients.
- While the donuts are baking, make nut butter glaze. To a small bowl, add nut butter and 1.5 tablespoons of water. Whisk to combine. You should have a slightly thick glaze. If too thick, thin with a little more water. If too thin, add more nut butter.
- Remove donuts from oven and let cool for 1-2 minutes. Then grab the tin with a mitt and tap on the counter 2 times to loosen. You might need to use a knife to gently loosen the donuts from the edge of the pan. Next, very carefully invert onto a cooling rack. Let cool for 5 minutes (the longer they cool, the more they’ll firm up).
- Once cooled, top with nut butter glaze and feel free to add any additional toppings at this time (like crushed nuts or coconut flakes). Best enjoyed fresh, though these can be stored in the fridge for a couple of days.
*Aquafaba is the liquid in a can of garbanzo beans (chickpeas).
*It’s important that you use a high quality instant coffee, otherwise this can lead to a bitter donut. If you’re wanting a caffeine free version, you can use an herbal replacement like Dandy Blend.
*I used Almond Pro Organic High Protein Almond Flour. I am not affiliated with Almond Pro and this recipe is not sponsored by Almond Pro. I simply appreciate this small, Florida-based company’s dedication to quality almond products, and the macronutrients were top notch for a fitness conscious recipe.
*To receive 25% off your Clean Machine purchase, use code “kbstcm” at checkout. During the month of November, for every tub of protein purchased, Clean Machine is donating one tub of protein to the largest free Thanksgiving event.
**This recipe is adapted from Minimalist Baker’s 30-minute Chocolate Donuts.
Per Serving – Calories: 170 | Protein: 15g | Carbohydrates: 16g | Fat: 6g