Vegan Chocolate Donuts with Chocolate Peanut Butter Sauce

These baked donuts are soooo good and the recipe is really simple and it’s gluten-free, dairy-free and egg free and contains no refined sugar.

Thanks to Louise, Health Coach and Mindfulness Teacher (Live Well With Lou) for creating these delicious and nutritious treats for us.

The chocolate-ness comes from cacao. I LOVE cacao because it’s a little chocolatey pick-me-up with none of the refined sugar and ALL the benefits below…

  • Low in energy? Cacao is packed with magnesium and iron to boost energy.
  • It’s one of the plant foods with the highest content of magnesium, the mineral responsible for helping us sleep well and handle stress better.
  • High in antioxidants and flavonoids = anti-inflammatory which = boosted immune response.
  • Boosted mood! Cacao contains phenylethylamine (PEA), which is sometimes known as the “love drug.” Although PEA cannot technically make you fall in love, it is associated with elevated mood and higher energy levels

Recipe

Makes 12 regular size donuts

Prep time: 30 mins

Cooking time: 20 mins

Ingredients

  • 2tbsp milled flaxseed combined with 6 tbsp. cold water (if you’re not vegan you can use two medium eggs)
  • 240ml water cold
  • 80ml rapeseed oil
  • 120ml  maple syrup
  • 1tsp vanilla bean paste or 1 whole vanilla pod deseeded
  • 110g oat flour (if you don’t have oat flour to hand, you can blend porridge oats until fine and smooth in a food processor)
  • 110g buckwheat flour
  • 30g cacao powder
  • 1tsp baking powder
  • 2 pinches of sea salt or pink Himalayan salt

chocolate peanut butter sauce

  • 8tbsp  maple syrup
  • 4tbsp cacao powder
  • 4tbsp water boiling
  • 4tbsp cashew nut butter
  • 2 pinches of sea salt or pink Himalayan salt

Garnish

Instructions

  1. Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).
  2. To make the flaxseed egg (vegan egg replacement), in a small mixing bowl add 2 tbsp. milled flaxseed together with 6 tbsp. water, mix together and then leave to set in the fridge for 15 minutes.
  3. Pour the 240ml water in a large mixing bowl then add the rapeseed oil, maple syrup and vanilla bean paste.
  4. Combine the two flours in a separate bowl together with the cacao powder, sea salt and baking powder.
  5. Once the flaxseed egg has set, remove from the fridge, add to the wet mixture in the large mixing bowl, then sieve in the flour mixture and the gently fold in until the mixture is smooth.
  6. Pour the mixture into a piping bag and pipe evenly into the donut trays (about ¾ full) and bake in the pre-heated oven for 20 minutes.
  7. To make the chocolate sauce, in a mixing bowl dissolve the cacao powder with the boiling water mix until all the powder has dissolved then add the maple syrup and stir until smooth. Then add the peanut butter sea salt and mix together until thoroughly combined and smooth.
  8. Once the donuts have baked, take them out of the oven, loosen lightly around the edge, leave to cool enough to touch. When cooled gently remove them from the donut tray and place them on a cooling rack to fully cool. Cover the tops of the donuts with the chocolate peanut butter sauce and top with crumbled Peanut Caramel bar.
  9. Enjoy!