Mint Chocolate Donut Holes
Print recipe| Serves | 40 |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Total time | 10 minutes |
Ingredients
- 1 cup 'Dark Chocolate' Kodiak baking mix
- 1 scoop 'White Chocolate Mint' PEScience protein (30% OFF coupon below)
- 2 tablespoons cacao powder
- 1 teaspoon baking powder
- 1/4 cup 'Mint Brownie' MuscleEgg egg whites (or 1 whole egg)
- 1 1/4 cup milk of choice
- 2 teaspoons vanilla extract
- 75-100 drops stevia extract or sweetener to taste
- 20 Andes Mints (cut in half)
- 1/3 cup mini chocolate chips
- 1 teaspoon coconut oil (** TOPPING **)
- 3 tablespoons finely chopped Andes Mints (** TOPPING **)
Directions
| Step 1 | |
| Combine all donut ingredients (except halved Andes mints) and mix until smooth. Preheat cake pop maker and coat with non stick spray. ** You can also use this batter as muffins or mini muffins. Bake at 375 for 8-10 minutes (mini muffins)/ 15-18 minutes (regular muffins). | |
| Step 2 | |
| Pour 2 tsp batter into each cake pop mold, add Andes mint, cover with additional batter, close lid, and cook 3-4 minutes. Repeat with remaining batter. | |
| Step 3 | |
| Prepare chocolate coating by adding chocolate chips and coconut oil to a small bowl. Microwave on high for 30 seconds, stir, and repeat in 15 second increments until melted and smooth. Drizzle pops with chocolate and sprinkle with chopped mints if desired. | |
Note
NUTRITIONAL INFORMATION: calories- 37, fat- 2 gram, carbs- 4 grams, protein- 2 grams PER serving (WITH topping)