Baked vegan donuts dipped in chocolate, topped with crumbled Grenade Go Nuts bars – full of vegan protein and delicious rich flavours!

Are you team baked donuts or fried?  And how about donuts or doughnuts?  I think that’s a colloquial thing.  And in our house they’re called Duffnuts anyway.  But I’m a lazy typer and donuts has less letters so …

I can also be a lazy baker.  And recipes don’t come any easier than baked donuts.  One bowl of wet, one bowl of dry, mix together, pipe and bake.

These teeny tiny mini Lemon and Poppy Seed Donuts are, if possible, even easier.  These little things are dangerous. 10 minutes to make, 10 minutes to cook and so small you can just keep pop pop popping them in your mouth.  And I did.

Dipping in chocolate or some kind of frosting IS optional but ABSOLUTELY recommended.  Unless it’s the cinnamon donuts from our new E-book.  They’re just drenched in cinnamon sugar warm from the oven.  I don’t have the words to describe just how close to food heaven they are.

Similar noises of satisfaction were made for these Go Nuts donuts too.  I’m not normally a salted caramel person.  I don’t mind sweet and sour, but my taste buds never really wrapped themselves round the whole sweet and salty thing.

But Phil loves these Go Nuts bars from Grenade though.  They’re low sugar, high protein and are salted peanut flavour.  He actually loves all the Grenade products but since being vegan these bars are the only vegan product in their range so I was intrigued with how I could use them in a recipe.  Crushed and added to the raw batter, then roughly chopped and sprinkled on top of melted chocolate takes an ordinary baked donut to a whole new level of deliciousness.

There’s just enough sweetness in the batter, bitterness in the dark chocolate and salty tang from the bars for a perfect combination.  Phil was supposed to take the spares to the gym for his protein loving gym buddy but 12 donuts didn’t even last the evening.  Sorry Kieran.

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