Serves: 12

Ingredients :

4 flax eggs or egg replacers equivalent to 4 eggs
2/3 cup coconut flour or brown rice flour or whole-wheat pastry flour, oat flour, sorghum flour or spelt
flour
½ cup Stevia-erythritol blend, monk fruit blend, baking Stevia, granulated erythritol or Truvia –brown
sugar blend or any other sweetener of your choice
½ teaspoon baking soda
2 teaspoons baking powder
1 ½ cups unsweetened almond milk or oat milk
4 tablespoons pumpkin puree
3.5 ounces vegan chocolate protein powder
½ cup unsweetened cocoa powder
6 tablespoons vitafiber syrup
½ teaspoon vanilla extract
For the frosting:
½ cup chopped pecans
4-6 tablespoons Truvia brown sugar blend or Stevia-erythritol blend or granulated erythritol or any other
sweetener of your choice
¼ teaspoon vanilla extract
¾ cup shredded coconut, unsweetened
½ cup unsweetened almond milk or oat milk
4 tablespoons vegan vanilla protein powder

Directions :

1. Preheat your oven to 350°F. Grease a 12-cup donut pan with cooking spray. If you do not have a donut pan, grease a baking sheet with cooking spray.
2. If you want to use flax eggs: Combine 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it rest for 15 minutes either on your countertop or in the refrigerator. It will become gel-like. This is one flax egg. So when you need 4, multiply by 4 to make 4 flax eggs, and combine 4 tablespoons of water with 12 tablespoons of water.
3. Add all the dry ingredients into a bowl, i.e., your chosen flour, baking soda, baking powder, chocolate protein powder, cocoa powder, and sweetener, and stir.
4. Add flax eggs or egg replacer, chosen milk, pumpkin puree, vitafiber syrup, and vanilla and mix until just incorporated and free from lumps. You will have a thick batter.
5. Transfer the batter into a piping bag.
6. Pipe the batter into the donut molds. If you do not have a donut pan, pipe directly onto the baking sheet in the shape of donuts.
7. Place the baking sheet in the oven and set the timer for 15 to 20 minutes or a toothpick, when inserted in the center, should be clean when taken out.
8. Remove from the oven and cool for a few minutes. Loosen the edges of the donuts and remove them, placing on a baking sheet lined with parchment paper.
9. Meanwhile, make the frosting as follows: Add pecans, chosen sweetener, vanilla, chosen milk, and coconut into a saucepan. Place the saucepan over low heat. Stir until well combined, and the sweetener melts.
10. Simmer for a few minutes until slightly thick and turn off the heat. Add protein powder and whisk well.
11. Drizzle the frosting over the donuts and serve.
12. Leftovers can be stored in an airtight container in the refrigerator for about a week.