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Chocolate Peanut Butter Glazed Donuts Recipe
There's nothing better than waking up to donuts—especially these chocolate chunk donuts enveloped in a decadent chocolate peanut butter glaze! Let's get real, though, a soft cake donut with big hits of chocolate is delicious any time of day! If you don't have a donut pan, you can make these as muffins and still experience the rich, chocolatey glory.
INGREDIENTS1/4 cup Maple Syrup 1/4 cup Coconut Sugar 1/4 cup Creamy Natural Peanut Butter (or Nut Butter of choice) 2 Tbsp Coconut Oil, melted 2 Organic Eggs 2 Tbsp Milk of choice 1 tsp Vanilla Extract 1 cup Oat Flour 1 cup Almond Flour 1 tsp Salt 1½ tsp Baking Powder 3 oz Dark Chocolate, chopped Chocolate Peanut Butter Glaze: 1/2 cup Dark Chocolate Chips (or chopped bar) 2 Tbsp Peanut Butter (or Nut Butter of choice) 1 tsp Coconut Oil Toppings: Sea Salt 1½ Tbsp Navitas Organics Cacao Nibs |
DIRECTIONSPreheat oven to 350˚F. Spray/grease your donut pans and place on a large baking tray. In a medium bowl, whisk together the sweeteners, nut butter, coconut oil, eggs, milk, and vanilla until well combined. Add the oat flour, almond flour, salt, and baking powder, and whisk until completely smooth. Fold in the chopped dark chocolate. Scoop just under 1/4 cup batter into each mold and bake for ~10 minutes. Let cool 5-10 mins, then flip out onto a cooling rack to cool completely. While they cool, add the glaze ingredients to a small microwave safe bowl and heat for 30 secs. Stir and heat another 30 secs, then stir until completely smooth. Once completely cool, press the top of each donut 3/4 of the way into the glaze, shake off excess, then flip upright and place back on rack (repeat with all). Sprinkle sea salt and cacao nibs over the top of each. Let glaze set, then store in an airtight container at room temp for 3-4 days, refrigerator for up to 1 week or freeze for longer. Makes 12 Donuts
Submitted by @_thebalancedplate |
There's nothing better than waking up to donuts—especially these chocolate chunk donuts enveloped in a decadent chocolate peanut butter glaze! Let's get real, though, a soft cake donut with big hits of chocolate is delicious any time of day! If you don't have a donut pan, you can make these as muffins and still experience the rich, chocolatey glory.
Ingredients
¼ cup maple syrup
¼ cup coconut sugar
¼ cup creamy peanut butter (or nut butter of choice)
2 Tbsp. coconut oil, melted
2 organic eggs
2 Tbsp. plant-based milk
1 tsp. vanilla extract
1 cup oat flour
1 cup almond flour
1 tsp. salt
1½ tsp. baking powder
3 oz. dark chocolate, chopped
½ cup dark chocolate chips (or chopped bar)
2 Tbsp. creamy peanut butter (or nut butter of choice)
1 tsp. coconut oil
Sea salt
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1½ Tbsp. Navitas Organics Cacao Nibs
Chocolate Peanut Butter Glaze:
Toppings:
Directions
- Preheat oven to 350˚F. Spray/grease your donut pans and place on a large baking tray.
- In a medium bowl, whisk together the sweeteners, nut butter, coconut oil, eggs, milk, and vanilla until well combined. Add the oat flour, almond flour, salt, and baking powder, and whisk until completely smooth.
Fold in the chopped dark chocolate. Scoop just under 1/4 cup batter into each mold and bake for about 10 minutes. Let cool 5-10 minutes, then flip out onto a cooling rack to cool completely.
While they cool, add the glaze ingredients to a small microwave safe bowl and heat for 30 seconds. Stir and heat another 30 seconds, then stir until completely smooth.
- Once completely cool, press the top of each donut 3/4 of the way into the glaze, shake off excess, then flip upright and place back on rack (repeat with all).
- Sprinkle sea salt and cacao nibs over the top of each. Let glaze set, then store in an airtight container at room temp for 3-4 days, refrigerator for up to 1 week or freeze for longer.