I’ve seen lots of red desserts floating around the internet lately. Some coloured with food colouring, some with raspberries or cherries and some with beet juice. Even though all of these valentines treats look amazing, I’ve had an aversion to foods that are unnaturally red for a long time. When I was younger I would break out in hives whenever I’d eat a little too much of something with red food colouring. I expect that I would still break out in hives but I’ve been avoiding red food colouring since I realized what was causing the hives.
But this valentines treat won’t be causing any hives. These peanut butter and chocolate goodies are decadent enough to make for your sweetheart on valentines day and healthy enough to make again and again for no reason other than they taste like a little piece of heaven. Sweet peanut butter and chocolate heaven, mmmm! Oh, and if you’re looking for more delicious non-traditional valentines recipes, check out The Healthy Maven. Davida has been baking up some ridiculously amazing treats…lemon swiss roll with coconut cream frosting, banana fosters cinnamon rolls and double chocolate cherry cookies kind of amazing! Excuse me while I drool a little…and by a little I mean a lot 🙂
Chocolate Peanut Butter Donuts
Soft and decadent chocolate peanut buttery donuts smothered in sweet and creamy peanut butter glaze.
- 1/2 cup unsweetened non-dairy milk
- 1/2 tsp apple cider vinegar
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1/2 tsp vanilla extract
- 1/4 cup peanut butter
- 1/2 cup brown rice flour
- 1/4 cup tapioca starch
- 1 tsp xanthan gum
- 1/4 cup coconut sugar (any granulated sugar will work)
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 3 tbsp peanut butter
- 1/3 cup coconut sugar (any granulated sugar will work)
- 1 tbsp tapioca starch
- 1/2 tsp vanilla extract
- 1 tbsp unsweetened non-dairy milk
- Pre-heat the oven to 350 degrees and set aside a donut baking pan.
- Add apple cider vinegar to the non-dairy milk and let stand for at least 5 minutes.
- Mix the ground flaxseeds with the water and also let stand for at least 5 minutes.
- Meanwhile, mix together brown rice flour, tapioca starch, xanthan gum, cocoa powder, coconut sugar and baking powder.
- Add the peanut butter, vanilla extract, non-dairy milk mixture and flaxseed mixture to a blender and blend until smooth. Pour over the dry mixture and mix until combined.
- Use an icing piping bag to fill the donut pan with batter.
- Cook for 9-11 minutes and let cool in the pan for at least 5 minutes before removing the donuts to a cooling rack.
- While the donuts are baking and cooling, add the coconut sugar and tapioca starch to a blender and blend until the sugar is powdered.
- Combine the powdered sugar with the rest of the glaze ingredients and mix until combined. Spread the glaze over the cooled donuts and enjoy!
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