Healthy Gluten Free Cinnamon Sugar Banana Donut Holes

Healthy Gluten Free Cinnamon Sugar Banana Donut Holes

Every now and again you taste a treat that is so good and so beautiful that you have to take a step back and take a bite out of it and say, “Sh*t that’s good!

This is one of those recipes!

Healthy Gluten Free Cinnamon Sugar Banana Donut Holes

What You Need To Make Gluten Free Cinnamon Sugar Banana Donut Holes

  • Egg
  • Brown sugar
  • Cane ugar
  • Butter of choice
  • Greek yogurt
  • Vanilla extract
  • Bananas
  • Gluten free all purpose flour (I used the King Arthur brand)
  • Collagen peptides
  • Baking soda
  • Sea salt
  • Cinnamon
Healthy Gluten Free Cinnamon Sugar Banana Donut Holes

How To Make The Perfect Donut Hole

The key to these donut holes is using a mini muffin tin and not scooping too much batter into the tin.

I recommend only adding 1 Tbsp of dough in each mini muffin tin portion. Otherwise, your donut holes will be less like donut holes and more like a large cinnamon sugar baseball…but a tasty one at that!

Healthy Gluten Free Cinnamon Sugar Banana Donut Holes

To make the perfect cinnamon sugar coating don’t skimp on the butter! Coating the melted butter in the baked donut holes is key to making the cinnamon sugar mixture stick.

Healthy Gluten Free Cinnamon Sugar Banana Donut Holes

Mixing The Cinnamon Sugar Coating

I recommend adding about 1-2 Tbsp of cinnamon to the 3/4 cup of sugar in a small bowl. For more of a sugary-flavor and less of a cinnamon flavor I would recommend only adding 1 tbsp of cinnamon.

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Healthy Gluten Free Cinnamon Sugar Banana Donut Holes

  • Author: Aimee Wera
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Total Time: 32 minutes
  • Yield: 36 donut holes 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: Breakast
  • Diet: Gluten Free

Description

Fluffy and flavorful Gluten free cinnamon banana donut holes that are perfectly sweet! These can be made dairy free!


Ingredients

Scale
  • 1 egg
  • 2 tbsp brown sugar
  • 1 Tbsp cane sugar
  • 1/4 cup melted butter
  • 1/4 cup greek yogurt (or dairy-free yogurt of choice)
  • 2 tsp vanilla extract
  • 1 cup mashed banana (about 2 large)
  • 1 1/4 cup self rising flour (To make this for every 1 cup of flour add 1 1/2 tsp. baking powder and 1/4 tsp salt)
  • 1 scoop collagen
  • 1/2 tsp baking soda

Cinnamon sugar coating

  • 3/4 cup sugar
  • 5 tbsp butter melted 
  • 2 TBSP cinnamon

Instructions

  1. Spray a mini muffin tin with non-stick spray and preheat the oven to 350.
  2. In a large bowl combine the egg, melted butter, greek yogurt, mashed banana, collagen peptides, vanilla extract, brown sugar, and cane sugar. Get out as many lumps as you can. A few will be in there from the banana and that is A ok!
  3. Add the self-rising flour and baking soda in a separate medium-sized bowl and mix until combined. 
  4. Mix the dry ingredients into the wet and mix until everything is combined.
  5. Using a tablespoon, spoon the batter into the mini muffin tin.
  6. Bake in the oven for 14-17 minutes.
  7. While the donut holes are baking, prepare the cinnamon sugar topping. Pour the melted butter into a small bowl and combine the cinnamon and sugar together in another small bowl.
  8. Take out of the oven and let cool for 5 minutes.
  9. Role the donut hole in the butter using a fork to coat it. Be sure to tap out the extra butter by scooping the donut hole with a fork and letting the excess butter drip over the melted butter bowl.
  10. Then, coat the banana donut hole in the cinnamon sugar mixture and set aside.
  11. Repeat until all of the banana donut holes are coated and enjoy!
  12. Store these in a container for a max of 2 days! (if they last that long)

Notes

Nutritional information is roughly estimated


Nutrition

  • Serving Size: 1 donut hole
  • Calories: 71
  • Sugar: 6
  • Fat: 3
  • Carbohydrates: 10
  • Fiber: 1
  • Protein: 1

Keywords: gluten free donuts, gluten free donut hole, banana donut holes, banana donut, healthy donuts, vegan donuts, healthy donut holes

Looking for more Gluten Free breakfast recipes? Check out my other recipes below:

Flourless Gluten Free Peanut Butter Reese’s Cookie Cups

Flourless Gluten Free Peanut Butter Reese’s Cookie Cups

These gluten-free flourless peanut butter cookie cups are perfectly crisp and sure to please a crowd.

Can you ever beat peanut butter wrapped in chocolate and more peanut butter?

Flourless Gluten Free Peanut Butter Reese's Cookie Cups

What You Need To Make These Flourless Peanut Butter Cookies

  • Creamy peanut butter (not natural, use something like Jif. A natural one likely won’t work
  • Light brown sugar
  • Granulated sugar
  • Egg
  • Sea salt
  • Baking soda 
  • Vanilla extract
  • Reese’s minis
Flourless Gluten Free Peanut Butter Reese's Cookie Cups

How To Make The Perfect Dough

  • Remember to freeze the dough for at least 30 minutes! By Freezing the dough it helps limit the spread of the cookie but also helps it form a more moldable dough to roll into balls.
Flourless Gluten Free Peanut Butter Reese's Cookie Cups

Also, be sure to not use natural peanut butter. The natural oils in natural peanut butter will yield a different texture. I suggest using White Chocolate Wonderful by Pb & Co or something like JiF or Peter Pan.

Flourless Gluten Free Peanut Butter Reese's Cookie Cups

Hershey’s Kiss Variations

As with any recipe you can substitute the chocolate as you see fit and also ditch the mini muffin tin if you wish.

If you swap out the muffin tin trade it in for a cookie sheet and add Hershey’s kisses to the center.

Flourless Gluten Free Peanut Butter Reese's Cookie Cups
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Flourless Gluten Free Peanut Butter Reese’s Cookie Cups

  • Author: Aimee Wera
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: Dessert
  • Diet: Gluten Free

Description

Simple and Yummy flourless peanut butter cookies that are wrapped in a chocolate and peanut butter Rees’s center. These are gluten free and made with less than 6 ingredients.


Ingredients

Scale
  • 1 cup creamy peanut butter (use Jif or any non-natural Pb)
  • ½ cup light brown sugar + 3 tbsp for rolling cookies in
  • 1/4 cup granular sugar
  • 1 egg
  • ¼ teaspoon sea salt
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 24 mini Reese’s 

Instructions

  1. Preheat the oven to 350°F. Spray a mini muffin tin baking sheet with non-stick spray.
  2. In a large mixing bowl, combine all the ingredients, except for the mini Reese’s minis. 
  3. Store the bowl of dough in the freezer for 30 minutes.
  4. Using a cookie scooper (mine was about 1.5 Tbsps of dough) drop the dough into the mini muffin tin. If you don’t want the cookies to have as much of an overflow than you may roll the dough into 1 tablespoon.
  5. After rolling the dough into a ball roll it in a small bowl of the 3 Tbsps of sugar. Make sure the cookie is evenly coated.
  6. Bake at 350°F for 13-15 minutes. The cookies  should have little cracks in them and be slightly browned. 
  7. While the cookies are baking unwrap all of the mini Reese’s so they’re ready for when the cookies are done.
  8. When the cookies are done in the oven press a toothpick into a cookie to check if there is any uncooked dough is present. If the toothpick comes out clean the cookies are ready!
  9. Once the cookies are done baking quickly press a mini Reese’s on top. Allow cookies to cool for at least 10 minutes and enjoy!

Notes

These cookies can be stored in an airtight container for up to 3 days. You can also store them in the freezer for 2 weeks to a month. Just be sure to let them defrost before enjoying.


Nutrition

  • Serving Size: 1 Cookie
  • Calories: 161
  • Sugar: 13
  • Fat: 9
  • Carbohydrates: 16
  • Fiber: 1
  • Protein: 4

Keywords: Peanut butter cookie, Peanut butter Rees’s cookie, Peanut Butter chocolate cookie, gluten free cookies, gluten free peanut butter cookie, peanut butter, gluten free

Looking for more simple cookie recipes? Check out my other recipes below:

Simple High-Protein 6 ingredient Gluten-Free Granola

Simple High-Protein 6 ingredient Gluten-Free Granola

This high-protein granola is super simple and requires ingredients you probably have in your pantry. It’s quick, simple, and of course perfectly sweet (using only natural sweeteners).

This gluten-free granola is also dairy-free and can easily be made vegan with a few substitutions.

Simple High-Protein 6 ingredient Gluten-Free Granola

What You Need For Healthy High-Protein Gluten-free Granola

  • Your favorite natural nut-butter (yes- we’re talking the drippy stuff- other peanut butter like Jif may not work since it has added ingredients that alters it’s texture)
  • Vegan plant-based butter of choice (I used Earth Balance)
  • Honey (or maple syrup for vegan)
  • Vanilla extract
  • Certified Gluten-Free rolled oats (I get mine from Trader Joe’s since they’re the cheapest)
  • Collagen peptides (omit for vegan)
  • Your Favorite Dairy-free (or vegan) Chocolate chips
  • Your favorite nuts (I used honey roasted peanuts)
  • Cinnamon
  • Sea Salt
Simple High-Protein 6 ingredient Gluten-Free Granola

How To Make That Perfect CRUNCH

  • Remember to flip! Both sides of the granola should be flipped half-way through. This makes the granola bake evenly, making both sides of the granola as crunchy as it can be!
  • Watch the oven! Granola can get burnt very easily if you take your eyes off of it or forget to flip it. Once you see the granola turn golden brown, give it a good flip!
  • Let the granola cool for at least 45 minutes. The granola hardens when it cools so this is a critical step!
Simple High-Protein 6 ingredient Gluten-Free Granola

A Note To Remember about Natural Granola

Since this is natural granola, it will not be as crunchy as the typical store brand that has sugar cane and other preservative ingredients.

Simple High-Protein 6 ingredient Gluten-Free Granola

Looking for more simple snack recipes? Check out my other recipes below:

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Simple High-Protein 6 ingredient Gluten-Free Granola

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 10 half-cup servings 1x
  • Category: Snack, Breakfast
  • Method: Bake
  • Diet: Gluten Free

Description

High-protein Gluten-Free Granola made with simple ingredients. This go-to recipe can be made in a snap!


Ingredients

Scale
  • 2 tbsp natural peanut butter (The drippy kind)
  • 2 tbsp melted vegan butter of choice ( I used the Earth Balance brand)
  • Heaping 1/4 cup honey
  • 1 tsp. vanilla extract
  • 2 cups Certified Gluten-Free rolled oats
  • 2 scoops of collagen (2 scoops = 2 servings for the collagen peptides I used)
  • 3/4 cup chopped honey-roasted peanuts 
  • 1 tsp. cinnamon
  • 1/2 tsp. sea salt
  • 1/3 cup chocolate chips

Instructions

  1. Preheat the oven to 350 F and spray a large baking sheet with non-stick spray. You can also use parchment paper.
  2. Combine all the ingredients in a large bowl, except for the chocolate chips. Mix everything well so that the granola is evenly coated in the honey and that there are no dry areas.
  3. Transfer the granola to the large baking sheet and spread it out into an even layer. A trick that works for me is hitting the baking sheet on the counter a few times. It makes the granola spread easier across the baking sheet.
  4. Bake for 25-30 minutes, flipping the granola halfway through. When the granola is done baking it should appear golden brown
  5. Let the granola cool for at least 45 minutes.
  6. Break the granola into clumps once cooled.
  7. Sprinkle the chocolate chips into the granola.
  8. Store in an air-tight container at room temp for about 1 week.
 


Nutrition

  • Serving Size: 1/2 cup
  • Calories: 239
  • Sugar: 9 grams
  • Fat: 11 grams
  • Carbohydrates: 26 grams
  • Fiber: 5 grams
  • Protein: 9 grams

Keywords: Gluten free granola, collagen peptides, high protein granola, healthy granola, dairy free granola, vegan granola, dairy free

Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

Does it get much better than Peanut Butter and chocolate together tied together in a rich peanut buttery swirl?

These no-bake Gluten-Free Peanut Butter and Chocolate Bars are made with simple ingredients and can be made in under 15 minutes!

Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

Whenever potluck season starts picking up in the Summer or Thanksgiving and Christmas are in full swing these bars are my go-to! Their simpleness makes it something I can whip up on a quick work break or in-between holiday traveling.

Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

What You Need To Make These Gluten Free Fudgy Brownies:

  • Salted creamy peanut butter 
  • Honey (or maple syrup for vegan)
  • Oat flour (or ground up oats)
  • Butter of choice (plant based if you wish)
  • Your Favorite Chocolate chips
  • Sea Salt
  • Vanilla extract
Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

How To Make The Perfect Swirls

To make swirls that mirror ART it’s actually very simple!

  1. You’ll start by using a spoon or teaspoon to drop 1-2 teaspoons of peanut butter over the top layer of chocolate, leaving at least o inch in between other peanut butter droplets. 
  2. Using a knife, drag the peanut butter across the top layer of the bars from left to right, going back and forth until you’ve created a design that looks beautiful and is of course tasty!
Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

So, have fun and let your creativity run wild as you create these decadent swirls.

Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

How To Serve these

I recommend taking these bars out 10-15 minutes prior to serving them. This allows the bars to thaw enough in order to serve them at room temp. -where the chocolate and peanut butter layers are at their peak!

Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

Looking for more Healthy Peanut Butter Chocolate Recipes? Check out my other recipes below:

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Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: No-bake
  • Diet: Gluten Free

Description

A simple gluten-free and vegan tasty twist on classic peanut butter chocolate bars!


Ingredients

Scale

Peanut Butter Base:

  • 1 cup salted creamy peanut butter 
  • 1/4 cup + 1 tbsp honey or maple syrup
  • 3/4 cup oat flour (certified gluten-free)
  • 1 scoop of collagen (optional)
  • 1/4 tsp salt 
  • 1/4 tsp vanilla (omit if you want stronger honey flavor)

Chocolate Layer:

  • 3/4 cup chocolate chips of choice 
  • 4 tbsp pb
  • 2 tbsp butter of choice

Peanut Butter Swirl Topping:

  • 2 tbsp pb

Instructions

  1. Line an 8×8 inch baking tin with parchment paper and set it aside.
  2. Prepare the bottom Peanut Butter Base by adding all of the ingredients in the base that are listed in the ingredients above. Using a large rubber spatula, stir the mixture and fold it the ingredients are combined and thick. 
  3. Transfer the peanut butter mixture into the prepared 8×8 baking tin. Using the rubber spatula evenly spread the mixture, smoothing it out into a nice thick and even layer. When done, set aside. 
  4. Prepare the chocolate topping by adding all the ingredients in the chocolate layer section in the ingredients listed above into a small-medium microwave-safe bowl. To make sure the chocolate isn’t burnt use the following method: Heat in 20-second increments until chocolate is melted. Stir in between the 20-second heating increments, until smooth. The chocolate will be ready once it appears shiny.
  5. Pour the chocolate layer mixture over the peanut butter filling in the 8×8 baking tin. Clean off the spatula you had before or grab a new one to smooth the chocolate into a nice even layer. To even out the chocolate tap the tin a few times. 
  6. Using a spoon or teaspoon drop 1-2 teaspoons of peanut butter over the top layer of chocolate, leaving at least o inch in between other peanut butter droplets. 
  7. Using a knife, drag the peanut butter across the top layer of the bars from left to right, going back and forth until you’ve created a design that looks beautiful and is of course tasty! 
  8. Transfer the baking tin to the freezer and freeze for 50-60 minutes
  9. Remove from the freezer and slice into 16 bars.

Notes

I recommend storing these bars in an air-tight container in the fridge for up to 2 weeks. You can also store in the freezer in a freezer bag/container for up to 2 months. I would be sure to let these bars thaw for 15 minutes before serving.

Nutrition is calculated with Collagen peptides added


Nutrition

  • Serving Size: 1 bar
  • Calories: 252
  • Sugar: 14
  • Fat: 16
  • Carbohydrates: 20
  • Fiber: 3
  • Protein: 7

Keywords: No-bake, honey, gluten free, dairy free, vegan, collagen, healthy bars, peanut butter chocolate bars, peanut butter bars, chocolate, under 6 ingredients, simple recipe, healthy dessert,

Gluten Free Raspberry Galette For One

Gluten Free Raspberry Galette For One

Sometimes you need something sweet, just for you…to share with no one else.

Did I mention it was also dairy free and vegan? That’s right so this is a rather all-inclusive pastry calling your name!

Gluten Free Raspberry Galette For One

What You Need To Make The Gluten Free Raspberry Galette

  • Vegan butter
  • All purpose gluten free flour (I used the King Arthur brand)
  • Almond flour
  • Egg (sub coconut cream for vegan)
  • Turbinado sugar
  • Cane sugar
  • Your favorite berries
  • Lemon juice
  • Corn starch
  • Vanilla extract
Gluten Free Raspberry Galette For One

How To Make The Ideal Gluten Free Galette Crust

The key to making this dough is and getting a similar result to mine is using King Arthur’s all purpose flour (the same brand I used) as not all gluten free flours are created equally.

Gluten Free Raspberry Galette For One

When it comes to forming the crust and rolling it out remember it doesn’t have to be perfect. Start by forming a dough ball in your hands and sprinkling flour on a pastry matt (or other flat surface) and a bit on the the rolling pin. Then, roll out the dough ball into a circle by using your rolling pin as a guide to create an even circle that has the same thickness throughout. Remember, it doesn’t have to be perfect. I recommend aiming for a 1/4 inch thickness (or slightly above that). The diameter should be 7-8 inches.

Once the dough is rolled into a circle, wrap it with plastic wrap and store in the fridge for at least 45 minutes.

It may seem like it’s never ending but it well worth it as the pastry dough will yield a better texture.

Creating The Filling and Folds

When it comes to the berries all your going to do is combine all the filling ingredients together in a small bowl and transfer them on top of the pastry crust, leaving a 1 1/2 -2 inch crust border, ensuring there is enough room for the folds.

For the folds, start folding it in at an angel. The key is to go in the same direction and fold over the same section of dough. You can choose larger or small sections, it doesn’t have to be perfect. 

A Galette is simple, lets keep it that way! As much as we would like to have the perfect folds they don’t have to be perfect. The main reason we fold the dough is to keep the berry filling inside the pastry. So, as long as it keeps the berries from falling outside of the pastry the folds are doing their job. And even if they bleed over a little bit, it doesn’t affect the taste in the slightest so don’t sweat it!

Gluten Free Raspberry Galette For One

Before placing this Gluten Free Galette in the oven brush the outside with egg wash or coconut cream (if subbing for vegan) and sprinkle turbinado sugar on the top of the outer crust (the folds). This will add a great texture and make the edges nice and brown.

Gluten Free Raspberry Galette For One

Of course, no galette would be complete without ice cream! I recommend adding your favorite vanilla ice cream as it brings the berries and crust together perfectly.

Looking for more tasty recipes? Try my latest recipes!

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Gluten Free Raspberry Galette For One

  • Author: Aimee Wera
  • Prep Time: 50 minutes
  • Cook Time: 25 minutes
  • Total Time: 65 mintes
  • Yield: 1 Large Galette 1x
  • Category: Dessert
  • Cuisine: Dessert
  • Diet: Gluten Free

Description

The simplest single serve sweet Gluten Free and Vegan Galette.


Ingredients

Scale

For the crust

  • 2 TBSPs cubed cold vegan butter
  • 1/4 cup all purpose gluten free flour (I used the King Arthur brand)
  • 1 TBSP almond
  • 1/2 Tbsp cane sugar
  • 1 TBSP cold water
  • 1 egg (for egg wash) (sub coconut cream for vegan)
  • 2 Tsp Turbinado sugar

Filling

  • 1/2 cup berries of choice
  • 3/4 tsp lemon juice
  • 1 tsp cane sugar
  • 1/2 tsp corn starch
  • dash of vanilla

Instructions

 

  1. Combine all of the ingredients, except for the cold water in a food processor and blend.
  2. Add the cold water to the food processor and stop once a dough forms. Once done, take out and form into a ball.
  3. Sprinkle flour on a pastry mat and a bit on the rolling pin and the top of the pastry dough. Roll out to 1/4 inch thickness and about a 7-8 inch diameter. We want to make sure there is 1 1/2-2 inches of dough left to create folds for the berries to be covered. If it breaks that is okay, simply piece it back together using the dough.
  4. Store in the fridge for at least 45 minutes.
  5. While the dough is setting in the fridge, let’s prepare the filling and start the oven!
  6. Set the oven to 400 degrees.
  7. Start by washing your favorite fresh berries and adding them into a small bowl.
  8. Add the remaining ingredients for the filling and combine thoroughly until no corn starch is visible on the berries. Feel free to add more or less sugar as you please based on the sweetness of your berries.  
  9. Once complete, set aside.
  10. Take the dough out of the fridge and add the filling into the center of the dough, leaving room for the dough to fold over the galette. You can leave as little or as much room as you would like based on your preference.
  11. When you are done adding the berries fold the dough over starting in the center of the dough and start folding it in at an angel. The key is to go in the same direction and fold over the same section of dough. You can choose larger or small sections, it doesn’t have to be perfect. 
  12. When you are done folding the dough over crack an egg in a small bowl and mix with a fork. Brush the egg wash on the folds of the galette and sprinkle the turbinado sugar on top of it. This will add a great brown to the color and crunch to the texture as well as a hint of sweetness. 
  13. Bake for 25-27 minutes. 
  14. Let cool for 12-15 minutes and top with your favorite vanilla ice cream.

Notes

You may use oat flour in place of almond flour, but I only recommend this if you are allergic to nuts as you will have to alter the water content to slightly less than 1 TBSP. I recommend adding in the water slowly until the dough texture is achieved.

I used King Arthur’s all purpose flour. If you use a different brand I cannot guarantee the texture will be the same as all gluten free all purpose flours are created differently. In the past I have used Bob’s Red Mill 1:1 all purpose flour and yielded a similar result. 

Nutritional information is loosley calculated w/o ice cream 


Nutrition

  • Serving Size: 1 Large gallete
  • Calories: 478
  • Sugar: 23
  • Fat: 26
  • Carbohydrates: 55
  • Fiber: 7
  • Protein: 6

Keywords: galette, gluten free, vegan, dairy free, berry galette, gluten free galette, vegan galette, gluten free dessert

Healthy Dairy Free Protein Hot Chocolate

Healthy Dairy Free Protein Hot Chocolate

This delicious Healthy Protein Packed Hot Chocolate (or Hot Pro-Coa as I would call it) is made with minimal ingredients and is the perfect go-to drink in the morning, afternoon, or night!

Healthy Dairy Free Protein Hot Chocolate

What You Need To Make Hot Pro-Coa

  • Cocoa powder (or Cacao powder for vegan)
  • Vegan protein of choice (vanilla or chocolate) (I used Orgain Chocolate peanut butter)
  • Vanilla extract
  • Non-dairy milk of choice
  • Cane sugar
  • Cinnamon
  • Sea salt
Healthy Dairy Free Protein Hot Chocolate

The Key To Making The Perfect Healthy Dairy Free Protein Hot Chocolate

In order to create the perfect texture that results in no clumps in your hot chocolate I recommend adding all the ingredients in a blender bottle and giving it a good shake before pouring it into your favorite festive mug and heating it up in the microwave for 45 seconds to 1 minute.

By doing this you will break apart most of the clumps that could occur.

Another option for those who have rather clumpy protein powders or cocoa is to sift the cocoa and the protein powder.

Healthy Dairy Free Protein Hot Chocolate

The Perfect Topping

After you’ve heated up your hot chocolate in the microwave for 45 seconds to 1 minute I recommend pairing it with your favorite dairy free whipped cream and adding a dash of cinnamon on the top (for taste and esthetic of course)!

Healthy Dairy Free Protein Hot Chocolate

Now that your Healthy Protein Hot Cocoa is ready you can turn on your favorite holiday movie, slip into your comfiest jammies and enjoy!

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Healthy Dairy Free Protein Hot Chocolate

  • Author: Aimee Wera
  • Prep Time: 2 minutes
  • Cook Time: 1 minute
  • Total Time: 3 minutes
  • Yield: 1 Hot Cocoa 1x
  • Category: Drink
  • Diet: Gluten Free

Description

The simplest and healthiest protein hot cocoa you’ll ever make! Guaranteed to get you in the holiday spirit! 


Ingredients

Scale
  • 1/2 Tbsp Cocoa or Cacao powder ( I recommend increasing this to 1 TBSP if you use vanilla protein powder)
  • 2 TBSP Vanilla or chocolate vegan protein powder (I used Orgain chocolate peanut butter)
  • 2 tsp. cane sugar
  • 1 cup non-dairy milk of choice
  • 1/4 tsp vanilla extract
  • dash of sea salt (very small amount)
  • dash of cinnamon 

Instructions

  1. Add all ingredients into a blender bottle and give it a good shake until there are no clumps and all ingredients are combined. If you have clumpy cocoa/cacao powder or protein powder I recommend sifting it prior to adding it to the blender bottle. If you are not a fan of hies of cinnamon in your hot chocolate omit the dash of cinnamon. If you use a vanilla protein powder I recommend using 1 Tbsp of cocoa/cacao powder.
  2. Pour the ingredients into your favorite festive mug and microwave for 45 seconds to 1 minute. This time may vary depending on your microwave and the size of your mug.
  3. Top with your favorite dairy free whipped cream and an additional decorative dash of cinnamon.

Notes

The protein powder you use may yield an alternate texture as all protein powders are not created equally. 


Nutrition

  • Serving Size: 1 Hot Cocoa W/o whipped cream
  • Sugar: 8
  • Fat: 4
  • Carbohydrates: 13
  • Fiber: 2
  • Protein: 9

Keywords: hot cocoa, dairy free hot cocoa, hot chocolate, protein hot cocoa, protein hot chocolate, vegan hot cocoa, healthy holiday drink