Biscoff, Chocolate and Banana Doughnuts


Serves 4


110g buckwheat flour

55g coconut sugar

1tsp baking powder

pinch of sea salt

2 ripe bananas (mashed)

2 tbsp Biscoff Spread

2 tbsp Nush Natural Almond Yog

4 tbsp almond


100g Nush Natural Almond Spread

3 tbsp Biscoff Spread

50g vegan chocolate (melted)

4 x Biscoff biscuits (crushed)


Preheat the oven to 180 degrees.

In a bowl mix the flour, baking powder, salt and sugar and stir well.

Mash the bananas before adding the Nush Natural Almond Yog, almond and Biscoff Spread. Whisk to combine all wet ingredients before adding to the dry ingredients. Mix well to ensure everything is well combined.

Divide the mixture between the doughnut moulds.  If you do not have one, you can use muffin cases or a loaf tin. Bake for 25 minutes (or 1hr if using a loaf tin!)

Leave the doughnuts to chill completely while you prepare the frosting by mixing the Nush Natural Almond Spread and Biscoff together.

Ice the doughnuts and finish with a drizzle of dark chocolate and sprinkle of Biscoff biscuits.