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Vegan PB Choc Donut with PB Glaze and Chopped Peanuts

Vegan PB Choc Donut with PB Glaze and Chopped Peanuts

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Ingredients

For the donuts

  • 1 cup + 3 tablespoons (120 g + 22 ½ g) flour
  • 4 tablespoon (29 ½ g) cacao powder
  • ½ teaspoon (2 ½ ml) baking powder
  • 1 teaspoon (5 ml) baking soda
  • ¼ teaspoon (1 ¼ ml) salt
  • egg replacer for 1 egg
  • 2 tablespoons (60 g) vegan margarine
  • 2 tablespoons (30 ml) canola oil
  • 1 teaspoons (5 ml) vanilla extract
  • 2 tablespoons (30 g) creamy peanut butter
  • ⅓ cup (80 ml) date paste
  • 5 ounces (142 g) almond milk

For the topping

  • ½ cup (50 g) confectioners' sugar
  • 1 tablespoon (15 g) creamy peanut butter
  • 1 tablespoon (15 ml) almond milk
  • ½ teaspoon (2 ½ ml) vanilla
  • ¾ cup (110 g) chopped peanuts

Preparation

For the donuts

  1. Preheat oven to 400˚F (205˚C) . Grease your donut pan. Set aside.
  2. Place flour, cacao powder, baking powder, baking soda, and salt in a large mixing bowl. Whisk together to fully combine.
  3. Add egg replacer, margarine, canola oil, and vanilla to a medium bowl. Whisk to combine. Whisk in peanut butter, milk and date paste.
  4. Pour wet ingredients into dry ingredients and stir just until all of the dry ingredients are moistened. There may be some lumps.
  5. Divide the mixture over the donut pan filling about ¾ full.
  6. Bake for 8-10 minutes or until donuts are golden brown and pass the clean toothpick test.

For the topping

  1. Add the sugar, peanut butter, milk, and vanilla to a small bowl. Mix until well combined.
  2. Pour glaze over cooled donuts. Sprinkle with chopped peanuts.
6 servings
40 minutes

Nutritional analysis per serving:

calories - 447.2, fat- grams - 22.6, carbs - grams - 53.6, protein - grams - 16.3

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