Vegan Smores Baked Donut Holes
These vegan baked donut holes are going to change your life. Warm chocolate, vegan marshmallow creme, and graham cracker combine in this beautiful treat.
- 3 tbsp vegan butter
- 1/4 cup non-dairy greek yogurt
- 1/2 cup all-purpose flour
- 2 tbsp cocoa powder
- 1 scoop vanilla plant based protein Designer Protein
- 1/2 tsp baking powder
- 1 tbsp granulated sugar
- 1 tbsp chocolate almond milk if needed
Vegan Marshmallow Topping
- 1/4 scoop vanilla protein Designer Protein
- 1/4 cup mini vegan marshmallows
- 3/4 cup powdered sugar
- 1-2 tbsp almond milk
- 1/2 cup vegan chocolate chips melted
Graham Cracker Topping
- 1/4 cup crushed graham crackers of choice
Beat together your vegan butter and yogurt. Stir in the flour, cocoa powder, protein powder, baking powder and sugar. If dough is too thick (it should be muffin batter consistency) stir in 1 tbsp chocolate non-dairy milk of choice.
Once a consistent batter is formed, scoop batter into greased mini muffin tin. This recipe should make about 12 mini muffin sized donut holes.
Bake at 350 degrees Fahrenheit for 20 minutes and then let cool in tin.
Chocolate Ganache and Marshmallow Topping
While donuts cool, melt your chocolate chips to make a sort of ganache. I did not need to add any extra coconut oil or vegan butter, but if your chocolate chips seize up, you can add an oil to get it melty.
To make the marshmallow topping, just add all the marshmallow topping ingredients to a microwave safe bowl. Microwave for 45 seconds then stir to fully combine until the marshmallows dissolve. Let chill to thicken.