Growing up in my youth before I was of junior high age, I played community league basketball on Saturdays. At least one if not both of my parents would be in attendance. My father and I had this tradition of a post-game Tim Horton’s donut after each game: win or lose. My Dad would get his coffee (large, 2 sugars) and I would select my favourite treat: either the Boston Creme Supreme (filled with REAL whipped cream) or the double chocolate-dipped cake donut. It’s funny the small things in life you never forget.
Fast-forward to today, and I’m bound and determined to (once again) recreate a traditional treat into something creatively nutritious! I acquired a pumpkin protein donut recipe via Pinterest several months ago, but just the other evening I thought to take it a couple steps further and turn it into something spectacular. Ladies and Gentlemen, I give you the Double Chocolate-Chocolate Love ‘Pronut’: made with the high quality Magnum Quattro Chocolate Love protein! These are high in protein, low in carbs, and reasonably low fat. The topping is definitely optional, but I highly recommend you go all-out with this one 😉 Enjoy!!
*yields approx 10 servings
- 1 cup pumpking puree at room temperature*
- 1/3 cup liquid egg whites at room temperature*
- 1 1/2 tbsp coconut oil, melted
- 4 scoops Magnum Quattro Protein in Chocolate Love
- 1 tsp baking powder
- 2 tbsp unsweetened cocoa powder
- dash of salt
- donut tin
*it is essential to have these ingredients at room temperature so the coconut oil doesn’t coagulate
- 1 scoop Magnum Quattro Protein Powder in Chocolate Love
- 1 tbsp unsweetened cocoa powder
- 3 tbsp almond milk (or milk of your choice)
- 4 tbsp semi-sweet chocolate chips, chopped or chocolate sprinkles (optional)
- Preheat oven to 350F
- Grease donut tin with non-stick spray
- Combine pumpkin puree, egg whites, and coconut oil in a separate bowl
- Combine 4 scoops protein powder, baking powder, 2 tbsp cocoa powder and salt in a separate bowl
- Mix contents of both bowls until well blended and smooth
- Place batter in fridge for 5-10 minutes
- Add batter to donut tin: be sure to not ‘overfill’ each tin
- Bake for 8-9 min or until batter is cooked through (test with knife/toothpick)
Do not over-bake the pronuts! (From experience) this will give you a very dry product.
Allow to cool before topping each with icing and chocolate chips.
These keep best when stored in an air-tight container in a cool, dry place or in the fridge.
Macros (includes topping) per pronut: 129 calories; 4.3 g F; 8.7 g C; 15.4 g P; 1.9 g fibre