Ingredients

The following ingredients have 4 Servings
  • 1/4 cup salted butter
  • 1/4 cup agave nectar
  • 1 teaspoon vanilla extract
  • 2 tablespoons natural peanut butter
  • 2 eggs
  • 1 cup blanched almond flour (How to Make Almond Flour)
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/4 cup cocoa butter (refined coconut oil also works)
  • 1 tablespoon cocoa powder (Cacao v. Cocoa Powder)
  • 1 tablespoon agave nectar
  • 2 tablespoons natural peanut butter
  • 1 tablespoon cocoa butter (or refined coconut oil)

Instruction

  • Preheat oven to 350F.
  • In a large bowl, whisk together the butter, agave nectar, vanilla, and peanut butter until smooth.
  • Add the eggs and continue to whisk until combined and smooth.
  • Add the almond flour, sea salt and baking powder.
  • Whisk until completely combined.
  • Thoroughly grease your donut pan. I used butter to grease, but use whatever works for you!
  • Transfer your donut batter into a plastic baggie and cut off the corner (about 1 inch).
  • Squeeze the batter out around the circle of the donut pan.
  • Bake for 10 – 12 minutes until golden brown.
  • Allow to sit in the pan for a few minutes before transferring to a cooling rack.
  • To remove from the donut pan, slide a butter knife around the edges and gently lift them up.
  • Once all the donuts are on the cooling rack, make your chocolate icing.
  • Melt the cocoa butter in the microwave, stirring every 30 seconds.
  • Once it is mostly melted, I just continue to whisk until the remaining chunks are completely melted. Whisk in the cocoa powder and agave nectar until smooth.
  • Dip the tops of the donuts in to the icing and place back on the cooling rack.
  • In a separate small bowl, microwave the peanut butter for 30 seconds – 1 minute.
  • Stir in 1 tablespoon of cocoa butter and continue to stir until completely melted.
  • Drizzle on top of the donuts.