Super cute baked donuts that serves two. Great to enjoy with your loved one this holiday season. Flourless Chocolate Protein Donuts with Cranberry Pistachio frosting recipe. If you love pistachios and cranberry’s this recipe is for you! Made in just 12 minutes!

Super easy and fun gluten-free grain-free and egg-free Chocolate Protein Donuts with Cranberry Coconut frosting with crushed Pistachios. Delicious. Rich. And Moist. Chocolate Donuts with Cranberry Pistachio frosting recipe that is made in just 12 minutes. You won't believe what they are made out of!

Now that we are seeing signs of Christmas in the stores (and yes we even have started watching some Disney Christmas movies, shhh) we had to pick up a bag of cranberries because we just loved our cranberry coconut butter.

We knew our cranberry bliss bars are on the list to make this holiday season, but we needed something with chocolate. ¬†We know you enjoy chocolate for breakfast too ūüėČ

We love chocolate pistachio together so why not add cranberries to the mix….right?¬†

The recipe is easy on the tummy with the simple ingredients and pretty on the eyes with all the colors.

Gluten-free grain-free egg-free chocolate donut recipe topped with cranberry coconut butter and crushed pistachios

Let’s make this together..

 

We hope you enjoyed the video.

Make sure to share this gluten-free and grain-free protein chocolate donut recipe with your friends.

This donut recipe is perfect for a fun breakfast or even dessert.

Who are we kidding.

They are perfect anytime of the day!

Unbelievable. The secret's in the plantains and coconut. Made in 12 minutes. Flourless Chocolate Protein Donuts with Cranberry Pistachio frosting recipe. The perfect holiday donut that serves just two. The perfect balance of chocolate mixed with a little tart and sweetness and crunch from the crushed pistachios. Protein packed with Perfect Fit Protein. Gluten-free. Grain-free. Dairy-free. Egg-free and low in sugar!

These super cute donuts serve just two.

Perfect to enjoy with your loved one this holiday season.

How to make flourless gluten-free and grain-free donuts that are made from plantains, protein powder and coconut oil.

Secretly healthy and fun breakfast option that is packed with protein. Who doesn't love chocolate for breakfast. You could even enjoy this donut recipe for dessert! Click for following video on how to make these super easy donuts in your home. Gluten-free. Grain-free. Dairy-free. Egg-free and low in sugar!

We love these donuts.

When we ate them for lunch the other day we said to each other how the texture and taste of the donuts reminded us of chocolate cupcakes.

The texture is so soft with a light, moist crumb.

The perfect balance of chocolate, sweetness with a little tart and crunch. So good! Trust us. All the flavors just blend perfectly together.

chocolate donuts with cranberry pistachios

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Yield: 2 large donuts

1 donut

chocolate donuts with cranberry pistachios

Secretly healthy and fun breakfast option packed with protein. Who doesn't love chocolate for breakfast. You could even enjoy this donut recipe for dessert! Click for following video on how to make these super easy donuts in your home. Gluten-free. Grain-free. Dairy-free. Egg-free and low in sugar!

Ingredients

    Plantain based chocolate donuts
  • 3 1/2 oz plantains (100 grams)
  • 4 tablespoons pea protein powder (We use the brand Perfect Fit)
  • 3 tablespoons cacao powder
  • 1/2 teaspoon baking soda
  • few drops stevia (optional)
  • 2 tablespoons coconut oil, liquid (1 oz)
  • 3-4 tablespoons water
  • Cranberry frosting
  • 1 cup fresh cranberries
  • 1/4 cup coconut butter
  • few drops stevia, to taste
  • Extra toppings
  • crushed pistachios

Directions

  1. Preheat oven to 350 degrees.
  2. Peel and chop plantain.
  3. Place plantain into a blender.
  4. Add remaining ingredients and blend until blended together.
  5. Grease donut pan and spoon batter into pan.
  6. Makes 2 large donuts.
  7. Bake at 350 degrees for about 12 minutes.
  8. Remove from oven and let cool.
  9. Once cooled dump donuts out of pan.
  10. Make frosting.
  11. To make frosting
  12. Place fresh cranberries, coconut butter and stevia into blender.
  13. Blend until smooth or desired texture. Adjust sweetness to taste.
  14. Spread cranberry coconut butter frosting onto cooled donuts.
  15. Top with crushed pistachio pieces.
http://purelytwins.com/2016/11/09/gluten-free-grain-free-egg-free-chocolate-protein-donuts-with-cranberry-pistachios/

You can use any protein powder you would like or flour for the pea protein.

Learn how to make your own coconut butter here.

Let us know if you give it a try.

Make sure to tag #purelytwins on Instagram or leave a comment. We love seeing your creations!

Super cute donuts that serves two. Great to enjoy with your loved one this holiday season. Flourless Chocolate Donuts with Cranberry Pistachio frosting recipe. Gluten-free. Grain-free. Dairy-free. Egg-free and low in sugar!

Do you like cranberry and/or pistachios?

Make sure to check out our other pistachio and cranberry recipes:

Flourless cranberry pecan bread

Cranberry bliss bars

Pistachio fig goat cheese donuts

Chocolate pistachio quick bread

Creamy chocolate pistachio coconut butter

Raw blueberry orange pistachio biscotti – a favorite in our house

How to end binge eating

xoxo

Lori and Michelle

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4 thoughts on “Flourless chocolate protein donuts with cranberry butter and pistachios

  1. Flourless donuts, what!? They look delicious! Will make them soon…

    Posted on November 16, 2016 at 4:11 pm
  2. Wow… that looks amazing!
    And yes, they are perfect for the holiday season:-)
    They are on my thanksgiving list.

    Posted on November 21, 2016 at 8:37 am
  3. Donuts(My Love)!!!!!!! Looks colorful… Will definitely try as this my favorite! ūüôā
    Thanks for the delicious recipe Lori and Michelle… My daughter will become a fan of you both as soon as I try this recipe.

    Posted on November 28, 2016 at 5:42 am
    1. Thank you!

      Posted on November 28, 2016 at 5:01 pm