These protein donut holes are soft and chewy, rolled in powdered sugar and great for a healthy dessert or breakfast treat. This powdered protein donut recipe is gluten free, vegan and paleo friendly.
These protein donut holes are absolutely delicious and secretly healthy (shhh).
Since they're packed with protein and made with minimally processed ingredients, they're something you can indulge in, but still feel good about eating. These protein donut holes are great for a sweet breakfast treat or healthy dessert.
They are made with raw pecans, flaked coconut, dates and protein powder; all blended in a food processor and shaped into balls. These powdered donut holes are then baked and rolled in powdered sugar.
In addition, they're gluten free, dairy free, yeast free, vegan and paleo friendly. There's no reason not to love these vegan powdered donut holes!
Ingredients
This protein donut hole recipe is made with just 7 simple ingredients. They're gluten free, dairy free and made without baking powder.
Here's a list of what you need to make them:
- raw pecans
- flaked coconut
- dates
- pea protein
- water
- vanilla extract
- powdered monk fruit sweetener (or powdered sugar)
How to Make Protein Donut Holes
These vegan protein donut holes are super easy to make and are ready to eat in under 30 minutes.
Here's what you need to do:
- Blend pecans, dates and coconut to a coarse mixture.
- Add in pea protein, water and vanilla. Blend until well mixed. The dough should be moist, but not sticky and easy to roll into balls.
- Roll the dough into balls about 1 tablespoon in size and place on a lined baking sheet. You should get about 15-16 balls.
- Bake at 350 degrees for 10 minutes.
- Cool for 10 minutes and then roll in powdered sugar.
Storage
Place leftover donut holes in an air tight container and keep at room temperature for up to 3 days, or in the fridge up to one week.
The donut holes will lose their powdered sugar look after about a day of storing. You can eat them as-is or roll them in more powdered sugar if you desire.
Frequently Asked Questions
These donut holes are dense, soft and chewy, not super cakey or dry.
I have only tested this recipe with pea protein, but I image most plant-based protein powders would work as a replacement (measured at a 1:1 ratio in grams).
I don't recommend using a whey protein powder or collagen protein because they have such different baking properties. Pea protein is super absorbent, so you wont get the right texture using an animal based protein powder.
More Protein Powder Recipes Using Pea Protein
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Protein Donut Holes (Gluten Free, Vegan)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 15 donut holes 1x
Description
These protein donut holes are blended in a food processor, shaped, baked and then rolled in powdered sugar. They're gluten free, dairy free, vegan and paleo friendly.
Ingredients
- ½ cup raw pecans (60g)
- ½ cup flaked coconut (28g)
- 4 Medjool dates (about 70g)
- ½ cup pea protein (50g)
- 5-6 Tbsp water
- 1 tsp vanilla extract
- 2 Tbsp powdered monk fruit (or powdered sugar)
Instructions
- Preheat oven to 350 degrees F.
- In a food processor, blend pecans, dates and coconut to a coarse mixture.
- Add in pea protein, water* and vanilla. Blend until well mixed. The dough should be moist, but not sticky and easy to roll into balls.
- Roll the dough into balls about 1 tablespoon in size and place on a lined baking sheet. You should get about 15-16 balls.
- Bake at 350 degrees for 10 minutes.
- Cool for 10 minutes and then roll in powdered sugar.
- Place leftover donut holes in an airtight container and keep at room temperature for up to 3 days, or in the fridge up to one week**
Notes
*Start with just 5 tablespoons of water and add more if needed.
**The donut holes will lose their powdered sugar look after about a day of storing. You can eat them as-is or roll them in more powdered sugar if you desire.
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Katie says
My family and I love these protein donut holes! Enjoy!
★★★★★