Vegan Peanut Butter Cup Doughnut Recipe

Read Time:   |  5th July 2016

Vegan Peanut Butter Cup Doughnut Recipe

Deliciously decadent raw, vegan peanut butter doughnuts, topped with chunks of peanut butter cups and dipped in a thick layer of rich, dark chocolate. Perfect for when you want to treat yourself to something a little bit naughty, but don’t fancy munching on lots of processed ingredients and refined sugars. 

Store the doughnuts in an air-tight container. They can be stored in the fridge for a couple of weeks, or in the freezer for a few months (although I seriously doubt they will stick around that long before you eat them all!)

To make these delicious doughnuts you will need a food processor, a doughnut pan, cupcake cases, a couple of baking trays, and a couple of bowls.

Servings: 6

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • Raw Peanut Butter Cup Doughnuts
  • 16.666666666667 16.666666666667 g oats
  • 28.333333333333 28.333333333333 g dates (pitted)
  • 0.5 0.5 Tbsp coconut OR maple syrup
  • 31.666666666667 31.666666666667 g peanut butter*
  • 0.16666666666667 0.16666666666667 tsp vanilla bean paste / vanilla extract
  • 0.5 0.5 Tbsp water
  • 8.3333333333333 8.3333333333333 g raw chocolate cut into chunks OR vegan dark chocolate chips with a hig cocoa percentage
  • Raw Peanut Butter Cups
  • 0.66666666666667 0.66666666666667 Tbsp peanut butter
  • 0.16666666666667 0.16666666666667 tsp nutritional yeast
  • a pinch of salt
  • 0.16666666666667 0.16666666666667 Tbsp coconut OR maple syrup
  • 10 10 g cacao powder
  • 19.666666666667 19.666666666667 ml liquid cacao butter (gently and slowly melted over a Bain Marie)
  • 19.166666666667 19.166666666667 g maple syrup
  • Raw CHocolate Sauce
  • 5 5 g cacao powder
  • 10 10 ml liquid cacao butter (gently and slowly melted over a Bain Marie)
  • 1 1 Tbsp maple syrup OR your preferred liquid sweetener

Method

Method

Raw Peanut Butter Cup Doughnuts

  1. Blend the oats in a food processor until they are roughly ground. You don’t want them to turn into dust, but they need a tiny bit of texture.
  2. Add the dates, and blend until the dates are in tiny pieces.
  3. Add the peanut butter, vanilla, maple syrup and water and pulse until the ingredients stick together in a dough-like substance. Add a couple more Tbsp of water if necessary.
  4. Mix the chocolate chunks into the dough using a spoon (you don’t want them to get chopped up in the food processor!)
  5. Press the doughnut into the doughnut pan. I then added another small bit to the top of each one and shaped it so the top of each doughnut wasn’t flat.
  6. Stick the tray in the fridge so that the doughnut can firm-up, which takes roughly fifteen minutes.
  7. Remove the doughnuts from the pan; mine was non-stick and I found they popped out very easily just by placing a knife down the side.

Raw Peanut Butter Cups

  1. Make chocolate mixture by stirring together the cacao, coconut oil and maple syrup.
  2. Place 1 tsbp of the chocolate into the bottom of a small cupcake case. Make sure you put enough in to cover the bottom of each case. You should have over half your mixture left by the end of this stage.
  3. Put the cases on a tray or plate and pop them in the fridge to harden while you make the filling.
  4. Stir together all the ingredients for the peanut butter filling in a bowl.
  5. Take the peanut butter cup cases out of the fridge, and put a small amount of the filling in the bottom of each case. Make sure it does not go right to the edges of the case.
  6. Cover with the remaining chocolate and put them in the freezer to harden whilst you make the chocolate sauce.

Raw Chocolate Sauce

  1. Mix all ingredients together in a bowl until a smooth, melted chocolate-like mixture is created.
  2. Dip the top of the doughnuts into the melted chocolate, and place on a lined baking tray, before placing in the fridge to harden.

*If you don’t want to make your own peanut butter, find one without palm oil/sugar added.

In need of more raw sweet treats? You need to see our recipe for these Raw Raspberry Cheesecake Brownies!

Written by

Rachel Smith

Rachel Smith

Having launched the brand's digital presence in 2015, Rachel shares her love for animals and the planet through her work as Vegan Food & Living’s Digital Editor. As a passionate vegan for over eight years, Rachel loves creating delicious vegan dessert recipes for her award-winning blog, Rawberry Fields. Rachel's recipes and photography have been featured in numerous international print and digital publications including the Daily Mail, Huffington Post, Thrive, and Buzzfeed. You can follow Rachel at @rawberryfields

rawberryfields.co.uk/

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