01 -
Combine almond flour, hemp protein powder, cocoa powder, cinnamon, baking soda, and salt in a large mixing bowl. Whisk thoroughly to ensure even distribution.
02 -
In a separate bowl, beat together the eggs, maple syrup, coconut yogurt, and vanilla extract until fully incorporated.
03 -
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until a smooth batter forms, being careful not to overmix.
04 -
Fold in the dark chocolate chips, distributing them evenly throughout the batter.
05 -
Lightly grease a donut pan with non-stick spray or coconut oil. Evenly divide the batter into the donut cavities, filling each about three-quarters full.
06 -
Place the pan in an oven preheated to 350°F (175°C). Bake for 22 to 25 minutes, or until a toothpick inserted into a donut comes out clean.
07 -
Remove the donuts from the oven and let them cool in the pan for 10 minutes. Then gently transfer to a wire rack to cool completely.
08 -
Melt 1 teaspoon coconut oil with almond butter in a small saucepan over low heat. Stir until smooth.
09 -
Drizzle or spread the almond butter glaze over the cooled donuts. Optionally, garnish with additional chocolate chips if desired.