Peanut Butter S'mores Donuts
Baked peanut butter donuts made gluten free, dairy free and refined sugar free, dipped in rich chocolate ganache, graham cracker sprinkles and topped with toasted meringue for the perfect summer treat!
Course: Dessert
Cuisine: dairy free, gluten free, refined sugar free
Keyword: peanut butter donuts, s'mores donuts
Servings: 7
Author: Ciarra Siller
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
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 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.
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