Hayl's Kitchen

1 Preheat oven to 350°F and spray a 6-cavity donut pan with cooking spray to grease.
2 In a bowl, whisk together flour, protein powder, coconut flour and baking powder
3 In a large bowl whisk applesauce, Greek yogurt and egg.
4 Add dry mix to wet, and gently fold until combined. Batter should be thick and gooey.
5 Divide mixture evenly among donut pan cavities, filling about ½ way up.
6 Bake for 18-20 minutes or until a toothpick inserted into the donut comes out dry.
7 Let cool for 10 minutes and remove from pan. Transfer to a cooling rack to cool.
Coconut:
1 Spread shredded coconut on a baking sheet and bake for about 1-2 minutes until lightly browned and toasted.Let cool.
Chocolate:
1 Place chopped chocolate chips and coconut oil in a large microwave safe bowl and microwave about 45 seconds, stirring halfway, until completely melted.Allow to cool to room temperature and slightly harden, about 5-7 minutes.
2 Dip base in, or use spoon to spread chocolate on flat side of donut.Place (top/dry side down) on a lined baking sheet or plate and place in freezer 5 minutes (for chocolate to harden).
3 Reserve some chocolate for drizzle.
Peanut Butter Caramel Glaze + Assemble:
1 In a shallow bowl, stir together peanut butter powder, water, maple syrup and vanilla.
2 Dip donuts in glaze, move around to coat, remove and set down on cooling rack (dry side down). Use a spoon so spread if needed.
3 Sprinkle toasted coconut on glaze and drizzle on remaining chocolate (reheat for a few seconds if needed).