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chocolate peanut butter donuts

makes approx. 24 mini donuts or 12 large

directions


In a large mixing bowl, stir together T.G.I.G.F! Mix, unsweetened cocoa powder, sugar, baking soda and salt. In a medium bowl whisk coconut oil, vinegar, vanilla extract, egg and water. Add the wet ingredients to the dry and whisk together until fully blended. In another medium bowl combine all of the peanut butter filling ingredients, add just enough water to make it easy to pipe. Preheat a countertop mini donut maker - I love my Babycakes Donut Maker. Place donut batter into a ziploc bag, cut a small hole in the corner of the bag, spoon peanut butter filling into another ziploc bag and cut a small hole in the corner of that bag. Once the donut maker is preheated, into each  mold squeeze a bottom layer of donut batter, top with a layer of peanut butter filling, then cover with an additional layer of donut batter, repeat until all molds are filled. Close lid and allow to bake 4-6 minutes. When done baking remove and allow to cool on a wire rack. Repeat until donut batter and peanut butter filling are gone. These store beautifully in the refrigerator, if they last that long. * You can also bake these in a donut pan, simply preheat the oven to 400 degrees, grease pan lightly, fill molds as directed above. Bake 6-8 minutes and allow to cool 5 minutes before removing from pan and continue to cool on a wire rack.

*Dairy Free and Gluten-Free!

I don't know of anyone who doesn't love the combination of chocolate and peanut butter, I personally think it's pure heaven. They are the perfect treat and using my Babycakes mini donut maker makes them super easy! If you can't have peanut butter, substitute it with Sunbutter for equally delicious results.


1 c.+2 T.      T.G.I.G.F! Mix

1/2 c.           Unsweetened Cocoa Powder

1 c.              Sugar

2 t.               Baking Soda

1/2 t.            Salt

5 T.              Coconut Oil, melted and cooled

1 T.              Cider Vinegar

1 t.               Vanilla Extract

1 lg.             Egg

1 c.           Water


Peanut Butter Filling

1 c.              Organic Peanut Butter

1/2 c.           Organic Powdered Sugar

2-4 T.           Water