Preheat the oven to 325F/163C. Set a silicone doughnut mold pan aside to have it ready.
In a mixing bowl, combine together the all purpose flour, chia seeds, protein powder, cacao powder, baking powder and sea salt. Mix.
Then pour in the soy milk, maple syrup and vanilla extract. Mix until well combined.
Spoon the batter into the doughnut mold, to make 6 doughnuts. Bake for 22-26 minutes. Allow to cool for 10 minutes, then tap the doughnuts out onto a cooling rack to cool completely.
For the glaze:
Melt the chocolate chips in 10 sec increments in the microwave until the chocolate chips are softer. Then whisk with a fork and add the maple syrup and soy milk. Whisk until smooth. (It may clump up a bit but it will get smooth as long as you’re not using cold soy milk.)
Dip the chocolate doughnuts in the glaze to cover, or use a knife or silicone spatula to glaze them.
This recipe is freezer friendly. Serves 6 (macros are for a single donut.)