Chocolate Protein Donuts

  • Prep 10 mins
  • Total 40 mins
  • Easy
  • Serves 4

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For the donuts

  • 150g cooked beetroot, rinsed and drained
  • 100g dark chocolate, melted
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 150g gluten-free flour
  • 3 scoops vegan vanilla protein powder
  • 40g cocoa powder
  • 1 tsp baking powder

For the topping

  • 3 tbsp smooth nut butter
  • 3 tbsp maple syrup
  • 2-3 tbsp oat milk
  • 1/2 scoop protein powder
  • 1-2 tbsp cocoa powder


  • Step 1

    Place the donut ingredients into your Ninja Kitchen food processor and whizz up well until you have quite a thick, chocolate batter.

  • Step 2

    Divide between a 6 hole donut tin (greased / silicone) and fill each one to the top with the mixture. Bake at 180C for 20-25 minutes until risen and firm, then leave to cool.

  • Step 3

    Whisk together the nut butter, maple syrup, protein powder and 2 tablespoons milk. Spoon half of this on 3 donuts, then add the cocoa powder and other tablespoon of milk to create a chocolate topping then spoon this on the other 3.

  • Step 4

    Decorate with chopped nuts, cacao nibs, granola – and enjoy!