Soft and delicious gluten free donuts! Dairy free and refined sugar free, these peanut butter donuts dipped in decadent dark chocolate, topped with graham cracker crumbs and finished with toasted meringue for an epic healthy treat!
This post is sponsored in partnership with Naturally More and as always, all opinions expressed are my own. Thank you for helping to make Peanut Butter Plus Chocolate Possible!
Naturally More Nut Butters are all natural, gluten free and vegan. They are USDA Organic certified and my favorite part: they use sustainably sourced palm oil. All their nut butters are infused with probiotic and flax making these brownies healthy and delicious! Check out this recipe I made using Naturally More Almond Butter.
Do you love peanut butter?
How about chocolate?
I’m sure you love donuts, right?
Okay, good. That’s what I thought because these insanely delicious gluten free donuts are all of the above and then some. Super soft baked peanut butter donuts dipped in decadent dark chocolate, sprinkled with graham crackers crumbs and finished with agave sweetened toasted meringue frosting. HOLY COW! These donuts are AH-MAZING!
If you are still reading this far, you definitely deserve a donut or two and if you make them or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram.
I love to see all your creations and don’t forget to follow along on Facebook and Pinterest!
Happy Baking!
Peanut Butter S’mores Donuts
Ingredients
for the donuts
- 1 cup almond flour
- 1/4 cup oat flour gluten free
- 1/4 cup peanut butter Naturally More
- 1/4 cup agave or maple syrup
- 3 eggs
- 1 tsp vanilla extract
- 3/4 tsp baking powder
- pinch sea salt
for the chocolate
- 1/2 cup chocolate chips dairy free
- 2 tsp coconut oil
- 3 crushed graham crackers gluten free
for the meringue
- 2 egg whites
- 1/2 cup agave
- pinch sea salt
- 1 tsp vanilla extract
Instructions
for the donuts
- Preheat oven to 350 F and prepare a standard donut pan with non-stick spray. In a bowl, whisk together the eggs, agave, peanut butter and vanilla until smooth. In another bowl, stir together the almond flour, oat flour, baking powder and salt until combined. Add the wet to the dry and stir until a batter forms. Fill the donut molds with the batter (mine filled 7) and bake for 10-12 minutes. If using a non-sick pan, run a butter knife along the edges of the donuts immediately after removing from the oven to prevent sticking. Let cool.
for the chocolate
- Melt the chocolate and coconut oil together in a microwave safe bowl until smooth. Dip the top of each donut into the chocolate. Sprinkle with crushed graham crackers. Chill donuts in the freezer for 5 minutes for chocolate to harden.
for the meringue
- Place the agave, salt and vanilla into a small pot over medium-low heat. Remove from heat just as it starts to boil.Place the egg whites into a mixing bowl and use a hand held mixer to beat on low until peak begin to form. Slowly add in the hot syrup and continue mixing until incorporated. Gradually increase speed and whip the meringue until stiff peaks form, about 5-7 minutes. Spoon the meringue over the top of the donuts in a thick layer. Use a kitchen torch to toast before serving.
Notes
Some new and exciting stuff coming to Peanut Butter Plus Chocolate
You are going to noticed some big changes on the blog in the next few weeks.
I’m so excited for a couple of reasons:
One the entire website layout is going to be different! Eeeeeek, I love changing things up.
And two, we are adding a section all about being a food blogger and photographer and giving you the recourses you need to succeed–even if you have never picked up a camera before! Subscribe using the form below and be one of the first to know when the courses are live!
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