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Oven-baked dark choco fudge PB donuts

Chocolate peanut butter is the way to anyone's heart - donut tell me otherwise! These are healthy, oven baked, 100% organic, sugar free and super delicious!

Oven-baked chocolate fudge donuts

To make these beauties,

You will need:

For the donuts

3/4 cup whole-wheat organic flour

100g/ 1 tablet of organic dark chocolate melted (you can use Lindt 70% 100 grams dark chocolate, I used a vegan fair trade kind and it turned out tasty)

1 tsp baking powder

1/4 tsp salt

1 tbsp coconut oil (melted)

1 egg, room temperature

1 tsp vanilla extract

1/4 cup agave syrup

1/2 cup almond coconut milk (you can use milk of choice)

For the glaze

2 tbsp plain nonfat Greek yogurt (I used Rachel’s plain Greek yogurt)

1 tbsp agave syrup

1 tbsp creamy organic peanut butter

1-2 tsp almond coconut milk (again, you can use milk of choice)


1.Either use an electric maker OR a pan (I bought mine from here: Preheat the electric maker or oven to 180 degrees C. Lightly brush tray with non-stick cooking spray.

2.To prepare the donuts, whisk together the dry ingredients (flour, cocoa powder, baking powder, and salt) in a bowl.

3. In a separate bowl, whisk together the liquid ingredients (coconut oil, egg, and vanilla). Stir in the maple syrup and Greek yogurt in the mix, blend together until the texture is smooth. Alternate adding the flour mixture and 1/4 cup of choice of milk to the egg mixture, beginning and ending with the flour mixture, and stirring just until it's blended well together. (For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts. So add flour mixture, then milk, then flour mixture, then milk, then flour mixture all while whisking).

4. Once the mixture is ready, simply use a spoon and carefully add the batter in the donut tray cavities.

5. Bake for 12-15 minutes, or until donuts come out firm from the outside yet soft from the inside. Let the donuts cool down for 5 mins in the tray before transferring.

6.To prepare the glaze, stir together the ingredients in a small bowl. Slowly add the milk slowly, keep stirring until you reach the desired thickness (note: you may want to add more milk as time passes since it gets thick quite quickly). Dip each donut into the glaze, and let the glaze set.

To store, place in an airtight Tupperware and keep in the fridge for up to 3 days.

Enjoy!!!! And remember sharing is caring, donut eat them all ;)!!!!

Ps. there are countless oven-baked donut recipes online - I've tried many and the best ones turned out to be by Amy's Healthy Baking, one of my favorite healthy baking blogs! This dairy-free recipe is adapted from hers, check it out here:

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