Method

Preheat the oven to 170C

Cream together the peanut butter and sugar in a bowl, using the back of a spoon, until the mixture looks fluffy.

Add 1 tbsp yogurt to the mix, then mix through well. Add your flours and vegan protein, as well as the baking powder and bicarbonate of soda. Mix through until you get a floury dough.

Mix your cocoa powder and hot water together to get a paste, pour over the floury mixture and mix in with 1 tbsp syrup, a pinch of salt and flavdrops to taste.

You should get a thick cake batter, in between a cake batter and cookie dough consistency.

Grease 1 hole of a donut mould, add the batter to one of the rings, until 3/4 full and smooth out. Bake for 12-15 mins.

Make your caramel – Heat the coconut sugar in a small frying pan on medium – low heat.

Add 1 tbsp olive oil and stir through well.

Add the yogurt when the coconut sugar starts to melt. – the mixture will bubble but that’s ok.

Mix well until the sugar is dissolved into the yogurt, then transfer into a bowl or jar and set aside.

When the donut is ready, leave to cool slightly, remove from the mould, and microwave on a plate for 1 minute at 600W.

When cooked slightly, add a drizzle of caramel, a drizzle of peanut butter, melted chocolate and peanuts to the top.

Leave to set in the fridge or eat straight away.