Wednesday, March 25, 2015

Small Batch Chocolate Peanut Butter Doughnuts (#ChocPBDay)

    Guess what, everybody! It's Chocolate Peanut Butter Day today (March 25)! Invented and once again co-hosted by Carla (Chocolate Moosey) and Miriam (Overtime Cook), this is the second year of an event that promised to be sweet, salty, sinful and all things delicious. I participated last year and came away with a ton of new ideas and recipes, and this year there looks like even more treats to drool over!
      This year, I took a cue from Carla herself and decided to make a small batch of treats - since we were off of work all last week, I was without the majority of my "eating audience" - and since not only did my mom and grandma had their joint birthday party the week before, but mine is the week after next, having any more large batches of tempting goods around just don't spell anything good for the waistline! That said, while these doughnuts of mine are not precisely a health food, they are baked, vegan, whole grain, wheat free and without any added fat besides what is naturally present in the peanut butter. Do they like other dry and cardboardy "diet indulgences" you can buy in meetings and health food emporiums? Heck no! In fact, I had to print out the nutritional calculations for this batch to give to one of my Zumba instructors because she was feeling guilty about eating chocolate before lunch!

      Small Batch Chocolate Peanut Butter Doughnuts

      Whether you opt for the no-fuss, (little) muss chocolate chip topping you see below (ideal for the lunchbox because it won't melt or ooze off) or get all fancy with a chocolate or Tiger Butter-esque coating, bringing a rich, salty-sweet treat like these Chocolate Peanut Butter Doughnuts is the perfect solution. Making a batch will not only bring you to #ChocPBDay heaven, but if you share you might just find yourself making a batch or three a week!

      Check out the other goodies we have cooked up:


      Chocolate Peanut Butter Doughnuts
      Makes 4 doughnuts
      2 1/2 tbsp smooth peanut butter (not natural, unsalted or unsweetened)
      3 tbsp brown sugar
      1/3 cup unsweetened vanilla almond milk
      2 tsp vanilla
      5 tbsp spelt flour
      1 tbsp cocoa powder
      1 tsp ground flaxseed
      pinch nutmeg
      1/2 tsp baking powder
      pinch salt
      2 tsp miniature chocolate chips
      1. Preheat oven to 350°F and grease 4 wells of a doughnut pan.
      2. Beat together the peanut butter and brown sugar until creamy.
      3. Stir in the almond milk and vanilla until well combined.
      4. Mix in the flour, cocoa, flaxseed, nutmeg, baking powder and salt.
      5. Spoon the batter into the pan and sprinkle with chocolate chips.
      6. Bake for 13-14 minutes, until the doughnuts feel firm and spring back when you gently press them.
      Amount Per Serving
      Calories: 146.3
      Total Fat: 6.4 g
      Cholesterol: 0.0 mg
      Sodium: 65.5 mg
      Total Carbs: 24.5 g
      Dietary Fiber: 2.4 g
      Protein: 4.2 g