PRE-WORKOUT COFFEE COCONUT MCT PROTEIN DONUTS
1 serve Coffee Coconut MCTs Clean Lean Protein
1 1/2 cups almond meal
3/4 cup pitted medjool dates
2 tbsp melted coconut oil
1 tsp vanilla extract
1 shot of espresso - for an extra kick
Pinch of salt
1 1/2 scoop Coffee Coconut MCTs Clean Lean Protein
1/2 cup melted coconut oil
1 tbsp maple syrup
handful finely chopped coconut chips
1. Add all donut ingredients to a food processor or blender and blend until smooth.
2. Press into mini donut moulds and freeze for a minimum of 2 hours.
1. Whisk ingredients together until combined.
2. Let cool for approximately 10 minutes.
3. Whilst it is cooling, pop your frozen donuts our of the mould and put onto a cake cooling rack ready for glazing.
4. When the glaze has thickened, drizzle it slowly over the donuts one at a time.
5. Before the glaze sets, sprinkle with some finely chopped coconut chips.
Store in the freezer for up to 2 weeks.