Chocolate peanut butter doughnuts with salted peanut butter glaze
Chocolate peanut butter doughnuts with salted peanut butter glaze
INGREDIENTS
For the Doughnuts:
1 1/2 cups teff flour
1 cup unsweetened non-dairy milk
3/4 cup creamy peanut butter
1/2 cup cacao powder
1/4 cup melted coconut oil
1/4 cup liquid sweetener
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup vegan chocolate chips (optional)
For the Glaze:
2 tablespoons salted creamy peanut butter
2 tablespoons peanut butter powder or creamy peanut butter
1/2 cup water (reduce to 1/3 cup if subbing creamy peanut butter for peanut butter powder)
1 tablespoon melted coconut oil
1 teaspoon liquid sweetener (optional)
1/4 teaspoon salt
PREPARATION
1. Preheat oven to 350˚F and grease a mini doughnut pan with coconut oil. Whisk together all ingredients in a bowl until well combined. If using, fold in chocolate chips. The batter will be similar to a cookie dough.
2. Using two spoons, scoop batter into the doughnut pan and smooth out over the top with the back of the spoon. Bake for 10 minutes. Allow to cool before removing from pan.
3. Whisk together all glaze ingredients together in a bowl. Dip donuts in glaze and refrigerate for 30 minutes for glaze to set or an hour on the counter. Top with cacao nibs, if desired.
Notes: You can use a regular doughnut pan if you want, but it will yield fewer doughnuts and cook time may vary, so be sure to check on them often.
