Baked Donut Monday: Raw Peanut Butter Donuts

Happy Monday everyone!!!

I'm back again for another Baked Donut Monday post

and today I'm going to tell you about something a little different...

not baked at all, but the opposite in fact

RAW PEANUT BUTTER DONUTS!!!

Even when I'm not looking for anything in particular,

I seem to stumble upon recipes that would be perfect for the blog.

And that's exactly how I found this recipe!

I know it's not baked, but that didn't stop me 

and of course I had to still include it in the blog series!

The Goods:

Steel-Cut Oats

Pitted Dates

Coconut Syrup

Peanut Butter

Vanilla Extract

Vegan Dark Chocolate Chips

Nutritional Yeast

Salt

Cacao Powder

Raw Coconut Cacao Butter

Maple Syrup

Blend the oat in a food processor until roughly ground.

Add the dates and pulse until dates are in tiny pieces and mixed in.

Add the peanut butter, vanilla, maple syrup, water and pulse until 

mixture is incorporated and holds together.

Add more water if needed.

Mix in the chocolate chips in by hand.

Press mixture into donut pans and form top so they aren't flat.

Refrigerate until donuts are firm - anywhere from 30 minutes to an hour.

While waiting for the donuts, make the peanut butter cups!

Stir together the cacao powder, coconut cacao butter and maple syrup.

Put 1 tablespoon of chocolate into mini baking pan,

making sure to reserve half of it for later.

Place into the freezer for 15 minutes to harden.

Stir together peanut butter, nutritional yeast, salt and coconut syrup in a bowl.

Place peanut butter filling on top of hardened chocolate mixture.

Place into the freezer for 5 minutes to harden.

Cover peanut butter with remaining chocolate mixture.

Place in freezer for 15 minutes to harden.

Remove the peanut butter cups from the silicon pan.

I was in awe at how great they turned out if I'm being honest.

They looked amazing...

But tasted even better!

But before I get ahead of myself,

back to the donuts!!!

Once donuts have firmed up, remove them from the pans.

And here's where you pretend there's a picture of me making the chocolate sauce...

And also dipping the donuts into said chocolate sauce...

OOPS!

To do so you mix together cacao powder, coconut cacao butter and maple syrup.

Stir mixture until it resembles a thick chocolate sauce.

Dip the top of each donut into the mixture and place on cooling rack to harden.

Just before they're fully dry/hardened,

add bite-sized pieces of the peanut butter cups you made.

Raw Peanut Butter Donuts

Adapted from: Raspberry Fields

For the Donuts:

1 Cup Steel-Cut Oats

1 Cup Pitted Dates

2 Tablespoons Coconut Syrup

3/4 Cup Peanut Butter

1 Teaspoon Vanilla Extract

3 Tablespoons Water

1/3 Cup Vegan Dark Chocolate Chips

For the Peanut Butter Cups:

Filling

4 Tablespoons Peanut Butter

1 Teaspoon Nutritional Yeast

Pinch of Salt

1 Tablespoon Coconut Syrup

Chocolate Coating

1/2 Cup Cacao Powder

1/2 Cup Raw Coconut Cacao Butter

115 Grams Maple Syrup

For the Chocolate Sauce:

1/4 Cup Cacao Powder

1/4 Cup Raw Coconut Cacao Butter

6 Tablespoons Maple Syrup

1. Blend the oat in a food processor until roughly ground.
2. Add the dates and pulse until dates are in tiny pieces and mixed in.
3. Add the peanut butter, vanilla, maple syrup, water and pulse until mixture is incorporated and holds together. Add more water if needed.
4. Mix in the chocolate chips in by hand.
5. Press mixture into donut pans and form top so they aren't flat. 
6. Refrigerate until donuts are firm - anywhere from 30 minutes to an hour.
7. Stir together the cacao powder, coconut cacao butter and maple syrup.
8. Put 1 tablespoon of chocolate into mini baking pan, making sure to reserve half of it for later.
9. Place into the freezer for 15 minutes to harden.
10. Stir together peanut butter, nutritional yeast, salt and coconut syrup in a bowl.
11. Place peanut butter filling on top of hardened chocolate mixture.
12. Place into the freezer for 5 minutes to harden.
13. Cover peanut butter with remaining chocolate mixture.
14. Place in freezer for 15 minutes to harden, then remove from the silicon pan.
15. Once donuts have firmed up, remove them from the pans.
16. Mix together cacao powder, coconut cacao butter and maple syrup.
17. Stir mixture until it resembles a thick chocolate sauce.
18. Dip the top of each donut into the mixture and place on cooling rack to harden.
19. Just before they're fully dry/hardened, add bite-sized pieces of the peanut butter cups you made.