PB choc caramel donut recipe | gluten free, refined sugar free, grain free

We literally just finished eating one of these PB choc caramel donuts with an iced coffee and it was quite possibly the best afternoon tea ever.  But they’d also make the perfect for breakfast, morning tea, afternoon tea or dessert!

And look, really these donuts are simply cakes in the shape of donuts. They don’t taste anything like real donuts, but they do taste super good and they are quite a lot healthier for you than a regular donut. Also, the recipe is oh so easy to make (like most of our recipes!). 

We actually enjoyed our donuts post meditation. Blissful meditation followed by best-ever afternoon tea… ahhh what an epic afternoon!

We actually ran the meditation live on our Facebook page accompanied with a live guitarist. OMGOSH it was pretty amazing! You can catch the replay OVER HERE.

The meditation was a celebration for the end of our 14 Day Yoga and Breathwork Challenge. 

During the meditation Carla took us all through 3 different breathing techniques PLUS Damiano Mex played dreamy electric guitar vibes. It was pretty magical and we can not wait to collaborate more and create more meditation magic. Stay tuned!

And if you want to be the first to know about these epic meditations we’ll be creating you should definitely sign up to our mailing list HERE.

OK, back to the PB choc caramel donut recipe. If you make it we’d love to hear all about it! Send us a pic of your delicious Merrymaker creations on social media. Find us on Instagram @themerrymakersisters or on Facebook!

Happy baking! 

Always merrymaking,

Emma + Carla

PB choc caramel donuts

Prep Time15 mins
Cook Time12 mins
Servings: 6

STUFF YOU NEED

For the donuts

  • 1/2 cup butter or coconut oil
  • 1/4 cup almond meal
  • 1/3 cup coconut milk (canned)
  • 4 eggs
  • 2 tbs raw cacao powder
  • 2 tbs rice malt syrup or honey or xylitol
  • 1 tbs coconut flour
  • 1 tsp 100% vanilla extract
  • 1/2 tsp baking powder
  • pinch salt

For the icing

  • 1 cup dates
  • 1/3 cup peanut butter (or other nut butter)
  • 1/4 cup coconut milk (canned)
  • 1 tsp 100% vanilla extract
  • 1 cup crushed nuts

NOW WHAT

  • Preheat oven to 180°C (350°F) and grease a 6 hole donut baking tray (or a muffin tray).
  • In a food processor or blender whiz the almond meal, coconut flour, raw cacao, baking powder and salt.
  • Add the eggs, butter, milk, vanilla extract and whiz again.
  • Add the rice malt syrup and whiz super slowly (we mean slow, we don’t want the mixture to heat from the friction!).
  • Fill each donut hole with the mix to about 3⁄4 full. Place into the oven for 12 minutes.
  • Once cooked, allow to cool (if you can wait) and then remove from tray.
  • If the mixture rose above the donut hole making thingys simply cut out the holes with a knife.
  • Sounds weird now but you'll get it after you've made them! Also... BONUS taste testers!
  • While the donuts are cooking you can get onto the icing.
  • Simply place all the icing ingredients (except the crushed nuts) in a blender or food processor and whiz. Start slow and speed it up to combine and make into a delish thick, icing!
  • Top the cooled donuts with delish as icing and dip into crushed nuts! And then eat them!