Since I got my super cute little doughnut pan I haven’t used it all that much. I knew things had to change and that mini chocolate peanut butter and jelly doughnuts would be the perfect thing for Healthy & Psyched PEANUT BUTTER WEEK.

I have been posting pictures of these babies on instagram and facebook to tease you all for a few weeks, so I wouldn’t blame you if you did just skip straight to the bottom to read the recipe! But incase your interested, this vegan doughnut recipe has had three rounds of testing and I think I have hit on the perfect super indulgent chocolate flavour of the moist doughnut complimented by tangy raspberry and smooth peanut butter sauce.

How to make a doughnut healthier

I won’t pretend that they are exactly like your typical doughnut – for a start they have been baked and not fried so that they contain less fat, but this also means that the texture is different. Also, they don’t have the same massive sugar hit as traditional sugar-coated glazed doughnuts because I have used mainly apple sauce to sweeten them.

The raspberry compote for this recipe is super easy to make. I love that it adds extra antioxidants to the recipe and works well with the chocolate and peanut butter. It’s up to you whether you make your own compote, use standard jam or leave it off completely.

Mini Chocolate Peanut Butter and Raspberry Jelly Doughnuts Recipe

Ingredients
Serves 6
<1 of your 5-a-day

• 1 tbsp ground flax seed + 3 tbsp water
• 1 cup ground almonds
• 3/4 cup buckwheat flour
• 3 tbsp cacao powder
• 1/2 tsp baking powder
• 1/3 cup apple sauce
• 3 tbsp maple syrup
• 2 tbsp heaped smooth peanut butter (I used Pic’s)
• 40g chocolate – cut into small chunks

Raspberry compote

• 1/2 cup frozen raspberries
• 2 tsp arrow root powder + 3tbsp cold water

Peanut butter sauce

• 3 tbsp smooth peanut butter (I used Pic’s)
• 1 tbsp unrefined virgin coconut oil

Method

1. Pre-heat the oven to 180°c.
2. In a small bowl or cup mix together the ground flax seed and water. Leave it to gel together for 5-10 minutes.
3. Sieve the buckwheat flour and add it to a mixing bowl along with the ground almonds, cacao and baking powder. Mix the ingredients to combine them. Next stir in the apple sauce, maple syrup, peanut butter and flax-gel and stir well until you have a smooth batter. Finally, mix in the chocolate chips.Transfer the mixture into your doughnut tin and then put it in the oven to bake for 12-15 minutes. Don’t over bake them because they will become to dry.
4. To make the raspberry compote transfer the frozen berries to a small sauce pan and heat until they have thawed. Mash the raspberries so that they break down. Next, stir together the arrow root and cold water into a paste. Pour the paste into the raspberry compote and mix until it begins to thicken. Turn off the heat. Once it has cooled you can transfer it to a sterilised jar and store it in the fridge.
5. Once the mini chocolate doughnuts have cooled down and you are ready to top them you can make the peanut butter sauce. To make the sauce, melt the coconut oil and mix in the peanut butter (Yes it’s that easy!!).
6. Spoon the raspberry compote over each doughnut followed by the peanut butter sauce.

You can eat them straight away – but be prepared to get sticky!

You can also store them in the fridge before you eat them to help the toppings set.

And one more photo for good luck!

MORE FUN FROM PEANUT BUTTER WEEK

• Peanut Butter, Peach & Basil Smoothie
• Turmeric Peanut Butter Burgers
• Peanut Butter Hummus

MORE FUN DOUGHNUTS

• Apple & Fig Buckwheat Doughnuts

Update: These doughnuts made it to the Final of the PETA Vegan Bake Off! I went on Ian Skye’s breakfast show on BBC Radio Derby to discuss vegan baking and also was featured in the Derby Telegraph online.