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DOUBLE CHOCOLATE TAHINI BANANA DONUTS

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Double Chocolate Banana Tahini Donuts topped with sugar-free confectioners’, chocolate yogurt “icing” (with cacao powder), and naturally-coloured sprinkles.

Double Chocolate Banana Tahini Donuts topped with sugar-free confectioners’, chocolate yogurt “icing” (with cacao powder), and naturally-coloured sprinkles.

I love these tasty chocolate, tahini & banana donuts. They are super easy to make, free of grains and refined sugar, and packed with fibre, healthy fats, protein, and adaptogens, too!

Ingredients for 12 donuts:

  • 1 cup Otto’s Naturals cassava flour

  • 1/4 cup Further Food Collagen Peptides (I like to use the chocolate collagen with reishi)

  • 1/4 cup Giddy Yo raw cacao powder

  • 1 Tbsp Plant Burst or Organika maca powder (optional)

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 4 pasture-raised eggs

  • 2 ripe bananas, mashed

  • 1/3 cup avocado oil (or substitute melted coconut oil)

  • 1/2 cup tahini (or substitute nut butter of choice)

  • 1/4 cup pure maple syrup (or substitute raw honey)

  • 1 tsp pure vanilla extract

  • optional 1/2 to 1 cup dark chocolate chips (such as Lily’s Sweets sugar-free chocolate chips)

  • optional toppings: sugar-free confectioners’, chocolate yogurt “icing” (recipe below), naturally-coloured sprinkles, chocolate chips, or toppings of choice

Directions:

  1. Preheat oven to 350F.

  2. Put cassava flour, collagen, cacao, maca, baking soda, and salt in a large bowl and stir to combine.

  3. In a medium bowl, whisk together eggs, banana, avocado oil, tahini or nut butter, maple syrup, and vanilla.

  4. Add wet ingredients to dry ingredients and stir to combine. Fold in chocolate chips.

  5. Fill rings of silicone donut mold and bake at 350F for 20 to 25 minutes or until toothpick inserted comes out clean.

  6. Cool in mold for 5 minutes then remove and finish cooling on wire rack. Cool completely before icing.

Double Chocolate Tahini Banana Donuts can be stored in an airtight container in the fridge for a week or frozen (before icing) for up to 2 months.

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Chocolate Yogurt “Icing”

Ingredients:

Chocolate Yogurt “Icing” made with Nuzest protein.

Chocolate Yogurt “Icing” made with Nuzest protein.

  • 1 cup plain probiotic Greek or coconut yogurt

  • 2 Tbsp Nuzest Clean Lean chocolate protein (here) or Giddy Yo raw cacao powder (above)

  • 2 Tbsp tahini or nut butter of choice

  • 2 Tbsp or more Swerve sugar-free confectioners’ or Lakanto powdered monk fruit sweetener, or sweetener of choice, adjusted to taste

  • 2 Tbsp dark chocolate chips (optional, Lily’s Sweets sugar-free chips used here)

Directions:

In a small bowl, using a spoon or whisk, whip together the yogurt, protein powder, and tahini or nut butter. Sweeten to taste. Stir in chocolate chips (if using).

Double Chocolate Tahini Banana Donut “Sandwich” with Chocolate Yogurt “Icing” (using Giddy Yo cacao powder).

Double Chocolate Tahini Banana Donut “Sandwich” with Chocolate Yogurt “Icing” (using Giddy Yo cacao powder).

Note: If you like these donuts, also check out my Chocolate Banana Nut Donuts made with coconut flour and almond butter!