Quadruple Chocolate Peanut Butter Donuts

• Refrigerated

  • 3 tbsp Almond milk

• Condiments

  • 6 Peanut butter cups, mini vegan

• Baking & Spices

  • 1 cup Almond flour
  • 2 tbsp Arrowroot
  • 1 1/8 tsp Baking powder
  • 2 tbsp Cocoa powder
  • 2/3 cup Coconut sugar
  • 5 oz Dark chocolate
  • 1/3 cup Dark chocolate chips
  • 1 cup Powdered sugar
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract
  • 1 cup White rice flour

• Oils & Vinegars

  • 3 tbsp Sunflower oil

• Other

  • ⅔ cup and 2 tbsp almond milk

Found on fullofplants.com

Description

Ingredients

• 1 cup white rice flour
• 1 cup almond flour
• ⅔ cup coconut sugar
• 2 tbsp arrowroot
• 1 and ⅛ tsp baking powder
• ¼ tsp sea salt
• ⅔ cup and 2 tbsp almond milk
• 3 tbsp sunflower oil
• 5 ounces dark chocolate (I used 70% dark chocolate)
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp cocoa powder
• 3-4 tbsp almond milk (more if needed to make it thinner)
• ⅓ cup dark chocolate chips
• 6 mini vegan peanut butter cups, roughly chopped

Directions

• Preheat oven to 350°F. Lightly grease a donut baking pan.
• In a large bowl, whisk together the rice flour, almond flour, coconut sugar, arrowroot, baking powder and salt.
• Slowly pour in the almond milk and oil and whisk until well combined.
• Melt the chocolate over a double boiler. Once completely melted, pour it into the bowl and mix until combined.
• Spoon the batter into the donut pan, filling ¾ of the cavities. If you have a piping bag, feel free to use it, it will be easier.
• Bake for about 10 minutes in the preheated oven. Let cool for at least 1 hour before trying to remove the donuts from the pan.
• Combine all the ingredients together in small bowl.
• Dunk the donuts, letting excess glaze drip off. Transfer to a wire rack and immediately top with chocolate chips and peanut butter cup pieces.
• Store in a airtight container for up to 3 days.

Nutrition