Chocolate Shakeology Donuts


If you saw my post a few weeks ago, I bought a donut pan. I’ve been eyeing them down for months, and finally decided to take the plunge. But… now what? So I took some time (in all honestly, too much time) trying to create a healthy, delicious donut recipe. I knew the best way to create a healthy, chocolate treat was to use my precious Shakeology – but getting a recipe just right takes time and dedication to your donuts. I know I’m being dramatic, but I take dessert VERYYYY seriously.

donut pan

After lots of failed attempts, I finally got it. I typically don’t post a lot of recipes like this because I don’t like to work with ingredients that people have to go out and buy, I’m more of a “use what you have to create a masterpiece” kind of girl. Since it took me awhile to get it right, I haven’t come up with a way to replace all of the really specific things I used…yet. But, you might be able to play around with it!

Here we go; DONUT TIME!

Preheat oven to 325 and spray donut pan with coconut oil. In a bowl, combine:
1 scoop of chocolate Shakeology, 1.5 cups whole wheat flour (I used 365 brand from Whole Foods), 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 tablespoon of unsweetened cocoa powder, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1 tablespoon of chocolate donut Flavorgod seasoning, 2 egg whites, 1 tablespoon of unsweetened apple sauce (you can use coconut oil, but it will increase calories), 1 tablespoon of Agave (I use Agave Five by Madhava – from Earth Fare. You could also use Stevia instead) and 1 cup of water. Mix well and put into a pipping bag if you have one, or a gallon sized freezer bag will work too!

batter bag

Cut off the tip of the bag and spread the batter around the donut center, filling about halfway. Bake for 10 minutes or until toothpick comes out clean from the center. Careful not to overcook though, because they go from mushy to burnt very quickly (I learned the hard way!).

Beforedonut batter

After
donuts cooked

Allow to cool for 30 minutes before removing from pan. Prep your icing by combing 3 tablespoons of powdered peanut butter, 1 tablespoon of unsweetened cocoa powder, 1/2 teaspoon of caramel extract (I use JR Watkins and the only place I’ve ever found it is Walmart. Can be ordered online as well, or you can leave it out!). Pour in just enough unsweetened almond milk to turn the powder into paste, and smear across the top of each donut.

I also sprinkled a little unsweetened coconut flakes on the top.

final donuts

These donuts are delish, and last at least several days when stored in an air tight container! They are also totally clean, 21 Day Fix Approved, and only 86 calories for the entire donut with glaze (when using all ingredients I listed!).

Here’s a quick look at some of the “off the wall” ingredients I mentioned.

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I hope you LOVE these and your new donut pan that you need to purchase now! If you have any clean donut recipes, I’d love to hear them!

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