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.
Raw Peanut Butter Cup Doughnuts
By Rachel Smith (www.rawberryfields.co.uk)
GF DF EF V MF
Raw Peanut Butter Cup Doughnuts:
• 1 cup (100 g) oats
• 1 cup (170g) dates (pitted).
• 2-3 tbsp coconut OR maple syrup
• ¾ cup (190 g) peanut butter (If you don’t want to make your own, find one without palm oil/sugar added)
• 1 teaspoon vanilla bean paste (or vanilla extract)
• 3 tablespoons water
• ⅓ cup (50g) raw chocolate cut into rough chunks OR vegan dark chocolate chips with a high cocoa percentage
Raw Peanut Butter Cups:
• 4 large Tbsp peanut butter
• ½-1 tsp Nutritional yeast
• Pinch of Salt
• 1 Tbsp coconut OR maple syrup
• ½ cup (60g) cacao powder
• 118ml (½ cup) liquid cacao butter (gently and slowly melted over a Bain Marie)
• 115g maple syrup
Raw Chocolate Sauce:
• ¼ cup (30g) cacao powder
• ¼ cup (60ml) liquid cacao butter (gently and slowly melted over a Bain Marie)
• 6tbsp 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.
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!)
About the author: Rachel is a raw foodie, whose aim is to try and put a unique twist on raw dishes from ‘nicecream’ and smoothies, to salads and snacks. She want to show people that adopting a vegan, plant-based lifestyle does not mean you have to give up eating delicious, decadent food, and that eating a diet of raw fruits and vegetables will fuel the soul and the body. For more recipes, visit her blog Rawberry Fields, or say hello on Facebook, Instagram or Pinterest.