Posted on Apr 13, 2022 by Macro Mike

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They’re gluten free, dairy free, plant based, macro friendly, made on our revolutionary almond protein and packed with loads of choccy chips! DROOOL!


  1. Preheat fan forced oven to 200 degrees.⁠
  2. Mix your mixture with your almond milk & pop into your silicone donut mould (mine is off eBay, I think Macro Mike has them also).⁠
  3. Bake for 20 minutes, let them cool down before icing.⁠
  4. Combine icing ingredients minus the chocolate eggs, dunk each donut in & crumble your chopped up eggs on top.⁠
  5. Store them in an airtight container in the cupboard or fridge for up to 3 days. Not sure how well they freeze as mine never last long enough to test them. 🙊⁠