Guilt-less Desserts & Treats for your Family
3 year old S has taken to giving everything a name. Not just people, but animals, toys, and sticks as well. You would think with all this naming he’d have a problem remembering who everyone is, but he has developed a pretty good system; just add Y.
For example, this morning we were on my morning walk when we saw his friends Ducky, Magpiey and Wormy. We even had to stop and check on Sticky and Leafy (in case you are wondering, they are not doing so well; they’re no longer together. Leafy dropped Sticky when she found out that he had more leaves on the side).
On the flip side, his naming came on the weekend when 3 yo S and 6yo H collected a lot of caterpillars from around the yard and built a Caterpillar Hotel (aka wheelbarrow full of leaves). The caterpillars were called Ned; all of them! He also liked to (imaginary) feed the animals; tomato sandwiches for the ducks, pizza for the magpies and donuts for the caterpillars.
These Peanut Butter and Choc Chip Donuts with Caramel Glaze are baked, not fried, making them a nicer treat (but maybe not for the caterpillars!). They are soft, almost cake like, on the inside and are dripping with caramel glaze (which could easily be swapped for ganache or even left nude). They are a taste of the naughty side; whilst only just edging your toe over the line!
The peanut butter can be swapped for another nut or seed butter if you have a peanut or nut allergy and the donuts will still taste pretty good. If you haven’t got yourself a donut pan yet I would highly recommend you go and get one. The donuts are not large and there are 12 to a tray (this recipe only makes 8), they are really easy to make and the kids will feel super special eating donuts.
- 1/4 Cup Peanut Butter (at room temperature)- I used natural smooth
- 2 Tablespoon Maple Syrup
- 2 Eggs
- 1/3 Cup plus 1 Tablespoon Milk (of Choice)
- 3/4 teaspoon Baking Powder
- dash of Bicarb
- 1/3 Cup Coconut Flour
- Dash of Salt
- 100 grams Chocolate Chips
- 1/4 Cup Coconut Oil
- 1/4 Cup Cocoa
- 1 Tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/2 Cup Coconut Cream (take a can of Coconut cream and leave open in the fridge overnight. Remove the thickened cream and use)
- 2 Tablespoons Maple Syrup
- dash of Salt
- 3/4 teaspoon Vanilla Extract
- Preheat the oven to 210C/420F.
- Spray a donut pan. If you don't have a donut pan a cake pop pan, small bundt pan or little muffin tray may also work but cooking times may vary.
- In the bowl of a kitchen stand mixer (all these steps can also be done by hand with a spoon and a mixing bowl) beat the peanut butter and maple syrup until combined.
- Add the eggs and beat in medium until combined. Stop and scrape down the sides of the bowl 1/2 way through beating to ensure it all gets mixed in.
- Add the milk and beat until combined.
- In a separate bowl, sift the dry ingredients together.
- Add the dry ingredients to the bowl and beat until the mixture is combined and fluffy (about 1 minute). Fold through the choc chips.
- Transfer the mixture to a piping bag/freezer bag and cut a medium size hole in the corner.
- Re spray donut pan. These donuts tend to stick to the pan so over grease!! Pipe the donut mixture into 8 donuts. Immediately place in the oven and bake for 10 minutes.
- Allow the donuts to cool in the tray for at least 10 minutes before removing.The donuts can be glazed once cooled.
- Melt the coconut oil in a saucepan over a very low heat.
- Stir in the Cocoa and maple syrup (vanilla if using).Allow to thicken slightly.
- Pour the Chocolate into a small lined baking tray and freeze for 1 hour.
- Remove the Chocolate from the freezer and break into large pieces. Place the pieces in a zip lock freezer bag.
- Using a rolling pin, hammer, your feet etc bang the bag until the pieces are broken into smaller pieces.Use immediately or refreeze for later use.
- Alternatively, use a sharp knife and a cutting board to cut the chocolate into small pieces (this is the more grown up way to make Choc-chips).
- Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat.
- Bring the mixture to boil, then reduce to a medium heat.
- Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning.This will take approximately 10 minutes, depending on the quality of your coconut cream.
- Add vanilla and continue to cook on medium heat for another 2 minutes.The caramel will be dark golden in colour and delicious.
- When cooler, place into container and keep in fridge. The caramel will thicken as it refrigerates.