Lately, all I hear my daughter and her friends talking about are two topics: college acceptances and chai latte. The chai latte they are raving about is the chai latte made at our local coffee shop, Junk & Java.
As a result of all of this chai latte talk, I can’t get enough of chai latte and chai spices. I was excited when I found a chai spice mix locally and we are enjoying creating chai latte recipes.
Today’s chai spice latte inspired recipe does contain milk in the glaze therefore, it is a legit latte recipe, and since it reminds me of a glazed donut, I included ‘donut hole’ in the recipe title.
Luckily, these ‘donut holes’ are full of protein and more nutrition than the standard donut hole, so no guilt necessary.
Ingredients:
1/3 cup nut butter (I used almond butter)
3 Tablespoon maple syrup (2.5 Tbsp if icing the donut holes)
1/2 teaspoon vanilla
1/2 teaspoon chai spice (I used Morton & Bassett)
Pinch of fine sea or granulated salt
1 teaspoon chia seed
1 scoops of protein powder of choice (I recommend an unflavored, unsweetened powder)
3/4 cup rolled oats* (I prefer quick cooking rolled oats)
1 tablespoon cocoa nibs, mini chocolate chips, vegan chocolate chips
or even chopped up semi-sweet or milk chocolate chips, optional.
1/2 cup confectioner’s sugar
1.5-2 Tablespoons unsweetened almond milk
Directions:
1. In a bowl, soften the almond butter and the maple syrup for 15 seconds at 50% power in the microwave.
If you do not store your nut butter or maple syrup in the refrigerator, you may not need to perform this step.
Stir together.
2. Add vanilla, chai spice and salt to the almond butter and mix until well combined.
3. Fold in the chia seeds, protein powder, oats and mix well. Fold in the mini chocolate chips if you chose to include them.
4. Scoop out approximately one tablespoon of the mixture into your hands and roll into a ball.
Place the balls on a plate in the fridge to firm up.
5. Prepare the icing by combining the sugar and milk in a small bowl. Mix well and either roll the holes
into the icing or use a spoon to drizzle the icing over the holes. Place the balls on a cooling rack with parchment paper underneath to catch drippings. Once the icing has set, place in the refrigerator where you can store them for 5-7 days.
*I often make this recipe using John’s Killer Protein Proats in place of the protein powder and oats.
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