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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

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

Did you make this recipe? Tag @peanutbutterpluschocolate on Instagram. I love seeing your creations!