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.
- 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
Raw Peanut Butter Cup Doughnuts
- 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.
- Add the dates, and blend until the dates are in tiny pieces.
- 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.
- Mix the chocolate chunks into the dough using a spoon (you don’t want them to get chopped up in the food processor!)
- 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.
- Stick the tray in the fridge so that the doughnut can firm-up, which takes roughly fifteen minutes.
- 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
- Make chocolate mixture by stirring together the cacao, coconut oil and maple syrup.
- 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.
- Put the cases on a tray or plate and pop them in the fridge to harden while you make the filling.
- Stir together all the ingredients for the peanut butter filling in a bowl.
- 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.
- Cover with the remaining chocolate and put them in the freezer to harden whilst you make the chocolate sauce.
Raw Chocolate Sauce
- Mix all ingredients together in a bowl until a smooth, melted chocolate-like mixture is created.
- 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!