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Peanut Butter and Choc Chip Donuts with Caramel Glaze

These Donuts are baked, not fried, to make a healthier treat.
Prep Time30 mins
Cook Time12 mins
Total Time1 hr
Servings: 8
Author: Lisa@mummymade.it

Ingredients

Peanut Butter and Choc Chip 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

Chocolate Chips

  • 1/4 Cup Coconut Oil
  • 1/4 Cup Cocoa
  • 1 Tablespoon Maple Syrup
  • 1 teaspoon Vanilla Extract

Caramel Glaze

  • 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

Instructions

Peanut Butter and Choc Chip Donuts

  • 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.

Chocolate Chips

  • 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).

Caramel Glaze

  • 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.