Chocolate Protein Doughnut Holes

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This recipe came out of no where (like A LOT of my recipes) ... it literally consisted of me taking some cashew "pulp" ( the remains of cashews after making cashew milk), and throwing that, plus some other ingredients I thought may go well together into the food processor, and WA-LA these little bites of goodness were created! I then remembered I had quinoa crispies (think rice crispies... but with quinoa) I just bought, and then I needed something delicious to stick the quinoa crispies to the balls.... so obviously my brain went to more chocolate and that's why I decide to use this vegan chocolate hazelnut spread! To be honest I didn't make these thinking OH YES, these will be doughnut holes.... With the combination of the chocolate hazelnut and the quinoa crispies I had originally thought HEY a healthy Ferrero Rocher ( you know those round chocolates with a roasted hazelnut inside, a thin wafer shell around that and chocolate?) it wasn't until after I tasted them with the chocolate hazelnut spread (that reminded me of chocolate frosting on a doughnut) that my mind went to doughnut holes. (insert drool emoji here). The consistency is a little more cake like than my normal energy bites due to the powders added, but I actually LOVE it. They contain plant based protein, healthy fats, and a little bit of complex carbs (oats), making them a great grab and go snack or treat to curb those sweet cravings without the guilt, and causing a spike in blood sugar!

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Chocolate Protein Doughnut Holes

Makes: about 12

Ingredients:

  • 1 1/2 cups cashew pulp
  • 1/2 cup oats
  • 1 heaping Tbsp. cashew pulp (or whole cashews will work as well)
  • 3 Tbsp. chocolate protein powder (I used 22 Days Nutrition)
  • 2 scoops cacao mint,Nuzest Quick Vita Kick (supplement) **optional
  • 2 Tbsp. cashew milk
  • 1/4 tsp Himalayan pink salt

  • Optional (but highly recommended): Rigoni di Asiago Nocciolata vegan chocolate hazelnut spread ** Can use any melted dark chocolate, the hazelnut spread remains soft, and chocolate "frosting" like for that real doughnut feel! While other chocolate will likely harden. Also optional.... (but recommended) Quinoa crispies. (found in the bulk section at my local market) 

 

Instructions:

In a food processor or high speed blender, blend all ingredients until well combined. Take dough and form into balls. (option: use a small cookie dough scoop to achieve a uniform size). Enjoy as is, OR place a dollop of chocolate on one plate, and quinoa crispies on another. Roll ball in chocolate, and then dip lightly in the quinoa crispies. Enjoy immediately for crispy quinoa. Refrigerate for up to a week, or freeze for up to a month... ** note quinoa crispies don't remain crispy once in the fridge.

If you make these I'd love to see! Take a pic and tag @Fare_Toned on Instagram and use the hashtag #faretoned!

Kelsey DuBoisComment