1 tsp smooth peanut butter
1 tbsp sugar
1 tbsp natural almond yog
2 heaped tsp cocoa powder + 20ml hot water
1 tsp My Vegan chocolate protein powder
1 heaped tbsp almond flour
1 heaped tbsp wholemeal bread flour (needs to be strong bread flour)
Sprinkle baking powder & bicarbonate of soda
Pinch of salt
1 tbsp syrup
7 drops of My Vegan Flavdrops
3 heaped tbsp coconut sugar
1 tbsp olive oil
4 tbsp natural almond yog
Big pinch sea salt
Smooth peanut butter
Melted dairy-free chocolate
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.