• 1 serve Nuzest 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 Nuzest Coffee Coconut MCTs Clean Lean Protein
  • 1/2 cup melted coconut oil
  • 1 tbsp maple syrup
  • 1 handful finely chopped coconut chips


Donut Method:

  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.


Glaze Method:

  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.
  6. Store in the freezer for up to 2 weeks.

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