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No Bake Vegan Protein Glazed Donuts transform my kitchen into a bakery without turning on the oven. I discovered this recipe during a summer heat wave when the thought of baking made me sweat, but my donut craving wouldn't quit. These fudgy, protein-packed treats have become my go-to dessert when I want something sweet without the guilt trip afterward.
My husband Alex thought I was exaggerating about how good these would be. Then he ate three in one sitting and asked if we could "just skip dinner and eat these instead." We now keep a stash in the freezer at all times, tucked behind the frozen vegetables where guests won't find them.
What Goes In The Food Processor
- Vegan protein powder: I use Truvani (vanilla works best, but unflavored works too)
- Almond flour: Creates that perfect fudgy texture without being gritty
- Vanilla extract: The real stuff makes a difference, trust me
- Medjool dates: Nature's caramel that holds everything together
- Cashew or almond butter: Adds richness and helps with the texture
- Cinnamon: Makes them taste like cinnabons, skip it if you must but why would you?
- Dairy-free yogurt: The secret ingredient that keeps everything moist
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Making Donut Magic
- Food Processor Freedom:
- Toss everything except the yogurt into your food processor and let it run until the mixture looks like cookie dough. If your dates are on the dry side, soak them in warm water for 10 minutes first, then drain before adding. The mixture should stick together when pressed between your fingers.
- Yogurt Integration:
- Add the yogurt last, pulsing just until it's mixed in. Don't overprocess or you'll lose that perfect fudgy texture. You want it to look slightly marbled rather than completely uniform. This creates little pockets of creaminess throughout.
- Shaping Strategy:
- Divide the mixture into equal portions and press into a donut mold. No mold? No problem. Roll into balls, flatten slightly, then use your thumb to make a hole in the center. They might not look perfect, but they'll taste amazing. Chill for at least 30 minutes before glazing.
- Glazing Glory:
- While the donuts chill, make the glaze with powdered monk fruit sweetener (I use Lakanto) mixed with a tiny splash of plant milk until it's drizzle-able. Spoon it over the chilled donuts, letting it drip down the sides. The contrast between the dark donut and white glaze makes them look bakery-worthy.
Last week my neighbor's kid came over while I was making these. She's seven and typically suspicious of anything labeled "healthy." I gave her one without explanation, and she asked if we could have a donut party for her birthday. Her mom texted me later asking for the recipe, saying it was the first time her daughter had willingly eaten something with protein powder.
Flavor Variations
Try adding cocoa powder for chocolate donuts that will make you weak in the knees. Swap the cinnamon for lemon zest and a splash of lemon juice for a citrusy summer version. Add mini chocolate chips to the mixture for little bursts of melty goodness. Mix a spoonful of matcha powder into the glaze for a gorgeous green tea variation that looks fancy but takes two extra seconds.
Storage Secrets
Keep these babies in an airtight container in the fridge for up to a week, though they've never lasted that long in my house. For longer storage, freeze them unglazed, then thaw in the fridge overnight and add the glaze before serving. I've found that freezing them on a baking sheet first, then transferring to a container once solid prevents them from sticking together.
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I've made these donuts for skeptical friends, picky family members, and even a personal trainer who normally avoids anything resembling dessert. They've all asked for the recipe. There's something magical about biting into something that looks and tastes indulgent but is actually packed with protein and made from whole foods. Maybe it's because they feel a little like cheating without actually being a cheat. Or maybe it's just because they're damn good donuts.
Frequently Asked Questions
- → Do I need a donut mold for these?
- No, these donuts are hand-shaped into rings rather than baked in a mold, making them accessible without special equipment.
- → What type of protein powder works best?
- Any plant-based protein powder works well. Use vanilla or plain for the basic recipe, and chocolate for the chocolate variations.
- → Can I substitute the dates?
- Dates provide both sweetness and binding properties. You could try dried figs as an alternative, but the texture may differ slightly.
- → How long do these keep?
- Store in the freezer for up to a month or in the refrigerator for about a week. Let them thaw slightly before eating.
- → Can I make these without nuts?
- The recipe relies on almond flour and nut butters for texture. For nut allergies, try substituting with sunflower seed butter and oat flour, though the texture will be different.