No-Bake Protein Almond Flour Matcha White Chocolate Mini Donuts
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These No-Bake Protein Almond Flour Matcha White Chocolate Mini Donuts are a healthy no-bake matcha donut recipe made with almond flour and plant-based protein powder then dipped in matcha white chocolate. They are vegan, gluten-free, high-protein, and oh so delicious!
If you’re looking for an easy, high-protein treat that feels bakery-worthy but requires zero oven time, these No-Bake Protein Almond Flour Matcha White Chocolate Mini Donuts are it. They’re lightly sweet, naturally energizing from matcha, and finished with a creamy vegan white chocolate dip for the perfect balance of earthy and indulgent.
Made with almond flour, plant-based protein powder, matcha powder, and dairy-free white chocolate, these mini donuts are ideal as a quick morning treat, post-workout snack, afternoon pick-me-up, or an after dinner dessert bite.
Why You’ll Love These Protein Matcha Mini Donuts
- Matcha and white chocolate are such a dreamy combination!
- No oven required.
- Vegan and gluten-free.
- The donuts are naturally sweetened with maple syrup.
- High in plant-based protein.
- Made with wholesome almond flour.
- Perfect for meal prep and snack boards.
- The matcha provides a gentle energy lift.
- Almond flour creates a soft, tender crumb that holds together beautifully without baking.
Ingredients
Almond flour. Finely ground almond flour forms the base of these no-bake donuts, giving them a soft, slightly dense texture while keeping the recipe naturally gluten-free and safe to eat raw.
Vanilla plant-based protein powder. Adds structure and boosts protein content, making these mini donuts satisfying and perfect for a high-protein snack. A smooth vanilla protein powder complements the earthy matcha flavor.
Matcha powder. Provides that matcha flavor, also adds a natural caffeine boost, antioxidants, and pretty subtle green color. I used this one.
Melted coconut oil. Acts as a binding fat that firms up when chilled, helping the donuts set without baking. You can use unrefined coconut oil (stronger coconut flavor) or refined for a more neutral flavor.
Maple syrup. Naturally sweetens the donut dough and helps bind everything together.
Vanilla extract. Enhances the vanilla flavor. Be sure to use pure vanilla extract.
Sea salt. A small pinch enhances all the flavors and prevents the donuts from tasting flat.
Vegan white chocolate chips. Dairy-free white chocolate chips are used to create a matcha white chocolate “icing” on the donuts that retain their color and make the most delicious flavor combo!
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How To Make No-Bake Matcha Donuts
In a mixing bowl, whisk together almond flour, protein powder, matcha powder, and salt.
Stir in maple syrup, melted coconut oil, vanilla extract and 1/2-1 teaspoon water until a soft dough forms that sticks between your fingers when you squeeze it but still looks slightly crumbly.
Press the mixture firmly into a silicone mini donut mold, all the way to the top.
Chill in the freezer for 20–30 minutes or refrigerate for 1 hour until set.
Gently remove each mini donut from the mold and place on a piece of parchment paper.
For The Marble/Tie Dye Effect
The white chocolate marble effect is optional. If you prefer to just fully incorporate the matcha powder into the white chocolate and dip the donuts, that’s totally fine.
If you do want to make the tie dye icing effect, add 1/4 cup of vegan white chocolate chips to a small bowl, and add the remaining 1/4 cup white chocolate chips to another bowl. Add 1/2 teaspoon coconut oil to each bowl and melt in the microwave in 30 second increments. Don’t over cook or there will be lumps in your white chocolate.
Stir matcha powder into one of the bowls to turn the white chocolate green. I used 3 teaspoons to make it a dark enough green for contrast against the white, but you can use as much as you’d like for the shade of green you prefer.
Dollop small spoonfuls of green matcha white chocolate into the white white chocolate and swirl it with a toothpick to create the swirls. Don’t mix it too much or you’ll lose the marble tie dye effect.
Dip each mini donut into the matcha white chocolate, letting excess melted chocolate drip off. Place each donut on a piece of parchment paper, with the flat side (no chocolate) down and allow the white chocolate to set.
Storage
Store these no-bake protein donuts in an airtight container:
- Refrigerator: up to 5 days
- Freezer: up to 1 month
Recipe Tips & Notes
- The recipe taste and texture may vary based on which protein powder you use. Generally, any plant based vanilla protein powder should work, though I have only tested it with this protein powder.
FAQ
Are these matcha mini donuts healthy?
They’re made with whole-food ingredients like almond flour and plant-based protein powder, naturally sweetened with maple syrup, and contain no refined flour or dairy. They make a balanced, protein-rich snack, with a hint of indulgence with the white chocolate “icing”.
Can I make these without protein powder?
Yes. Replace the protein powder with additional almond flour, but note that the texture will be slightly softer and the protein content lower. They will also lose some flavor that the protein powder offers.
What’s the best protein powder for no-bake recipes?
A smooth pea protein or blended plant protein works best. Avoid overly gritty or strongly flavored powders. I used this one.
How strong is the matcha flavor?
The matcha flavor is balanced nicely in these donuts, but if you’d like a stronger matcha flavor, add another teaspoon of matcha powder into the white chocolate.
Do I need a donut mold?
A silicone mini donut mold creates the classic shape, but you can also roll the dough into balls or press into silicone muffin liners in a pinch.
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If you make these delicious No-Bake Protein Almond Flour Matcha White Chocolate Mini Donuts, don’t forget to leave a comment below as well as giving this recipe a five star rating ⭐️⭐️⭐️⭐️⭐️ ! Tag me on Instagram, Facebook, or Pinterest if you make them- I’d love to see yours! 💚
Other Matcha Recipes To Try
Matcha Cookie Dough Cups
These naturally sweetened Matcha Cookie Dough Cups feature vegan white chocolate combined with matcha powder stuffed with gluten-free, grain-free chocolate chip cookie dough for the perfect pop-in-your-mouth sweet treat with a matcha boost!
Giant Frosted Matcha Pop Tart
Instead of making individual pop tarts, a Giant Frosted Matcha Pop Tart is an easier way to make homemade pop tarts! This giant pop tart is made with a tender gluten-free, vegan crust, filled with a sweet matcha sugar filling, and topped with an easy matcha icing! If you’re a matcha lover, you’re going to love this fun and unique homemade pop tart!
No-Bake Protein Almond Flour Matcha White Chocolate Mini Donuts
- Total Time: 40 minutes
- Yield: 11–12 mini donuts 1x
Description
These No-Bake Protein Almond Flour Matcha White Chocolate Mini Donuts are a healthy no-bake matcha donut recipe made with almond flour and plant-based protein powder then dipped in matcha white chocolate. They are vegan, gluten-free, high-protein, and oh so delicious!
Ingredients
- 1 cup fine almond flour
- 1/3 cup vanilla plant-based protein powder
- 1/2 teaspoon matcha powder
- 1/4 teaspoon salt
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2–1 teaspoon water, as needed
Matcha White Chocolate “Icing”
- 1/2 cup dairy-free white chocolate chips, divided
- 1 teaspoon coconut oil, divided
- Matcha powder
Instructions
- In a mixing bowl, whisk together almond flour, protein powder, matcha powder, and salt.
- Stir in maple syrup, melted coconut oil, vanilla extract and 1/2-1 teaspoon water until a soft dough forms that sticks between your fingers when you squeeze it but still looks slightly crumbly.
- Press the mixture firmly into a silicone mini donut mold, all the way to the top.
- Chill in the freezer for 20–30 minutes or refrigerate for 1 hour until set.
- Gently remove each mini donut from the mold and place on a piece of parchment paper.
- To make the marble tie dye white chocolate “icing”, add 1/4 cup of vegan white chocolate chips to a small bowl, and add the remaining 1/4 cup white chocolate chips to another bowl. Add 1/2 teaspoon coconut oil to each bowl and melt in the microwave in 30 second increments. Don’t over cook or there will be lumps in your white chocolate.
- Stir matcha powder into one of the bowls to turn the white chocolate green. I used 3 teaspoons to make it a dark enough green for contrast against the white, but you can use as much as you’d like for the shade of green you prefer.
- Dollop small spoonfuls of green matcha white chocolate into the white white chocolate and swirl it with a toothpick to create the swirls. Don’t mix it too much or you’ll lose the tie dye effect.
- Dip each mini donut into the matcha white chocolate, letting excess melted chocolate drip off. Place each donut on a piece of parchment paper, with the flat side (no chocolate) down and allow the white chocolate to set.
Notes
READ THE BLOG POST FOR MORE TIPS AND INFORMATION!
Store these no-bake protein donuts in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
- Prep Time: 40 minutes
- Category: Breakfast, No-Bake Desserts, Snacks
