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No Bake Vegan Protein Glazed Donuts turn my kitchen into a sweet shop, and I never have to go near the oven. I threw this together during a summer scorcher when the oven sounded like a nightmare, but my donut cravings just wouldn't give up. They're packed with protein and super rich, just right when I need a treat that'll keep me feeling good later, too.
Alex—my husband—was sure I was overselling these. But after eating three back to back, he asked if we could just eat donuts for dinner. We stash extras in the freezer behind frozen veggies, just so no one else finds them.
Tasty Things For The Food Processor
- Cinnamon: Gives a cinnabon vibe, but skip it if it's not your thing
- Dairy-free yogurt: It keeps everything soft and moist
- Almond flour: Makes them fudgy and not at all gritty
- Medjool dates: Acts like sticky caramel and holds it all together naturally
- Cashew or almond butter: For that rich taste and smooth texture
- Vegan protein powder: I go for Truvani; vanilla is best but use whatever you've got
- Vanilla extract: Real vanilla is a game changer
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Effortless Donut Magic
- Glazing Joy:
- As the donuts firm up in the fridge, whisk up a glaze with powdered monk fruit (like Lakanto) and just enough plant milk to make it runny. Drizzle over chilled donuts so it oozes down the sides. The light glaze on those dark donuts just looks super fancy.
- Forming The Donuts:
- Split the dough into equal bits and push it into a donut pan. No mold? Just roll into balls, squish them a bit, then poke a hole with your thumb. Not gonna be bakery perfect, but still awesome. Let them chill 30 minutes or more before adding glaze.
- Yogurt Goes In:
- Dump in the yogurt at the end—quick pulses only! Just enough to get streaks of it through the dough without making it totally blended. That's what gives you those creamy pockets.
- Food Processor Action:
- Put all the stuff except yogurt in your food processor. Let it spin till it clumps up like cookie dough. Dates kinda dry? Soak them in warm water for 10 minutes and drain first. Test by pinching—if it sticks together, it’s good to go.
Last week, my neighbor’s little girl dropped by while I was making a batch. She’s usually wary of anything with a “healthy” label. I slipped her one, said nothing, and next thing I know she’s asking for a donut birthday party. Her mom messaged me for details, shocked it was the first time her kid ate something with protein powder without complaining.
Fun Flavor Twists
Drop in some cocoa for next-level chocolatey treats. Ditch cinnamon for lemon zest and a bit of lemon juice for bright, summery donuts. Mix in tiny chocolate chips for gooey melty bites. Want them fancy in a flash? Swirl a little matcha into the glaze for a pop of green (and an herbal hit).
Secret Storage Tips
Stash these in a tight container in your fridge—they’ll last a week, but never make it that long here. If you want them to last, freeze unglazed ones on a baking sheet first so they don’t stick, then move to a container. Thaw them in the fridge overnight, glaze before eating, and you're set.
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I’ve made these for tough critics, picky family, and folks who usually skip desserts. Every single person’s asked how to make them. There’s just something about enjoying a treat that feels rich, full of real stuff, and not like it’s blowing up your nutrition. Maybe it feels a little mischievous, or maybe they’re just straight-up delicious. Whatever it is, they’re too good to keep a secret.
Recipe FAQs
- → Will I need a donut pan for this?
- Nope! You shape these by hand into rings. No special gear needed here.
- → Which protein powder works best?
- Any plant-based kind should do the trick. Vanilla or plain are great starter choices, or go for chocolate if you're craving richness.
- → What can I use instead of dates?
- Dates hold it all together and bring sweetness. Dried figs work too, but expect a slightly different feel.
- → How long do they stay good?
- Pop them in the freezer for up to 30 days or in the fridge for around a week. Let them soften up a bit before digging in.
- → Can these be nut-free?
- Since almond flour and nut butter are key, you'd swap them for oat flour and sunflower butter. The texture might turn out a little different, though!