Ingredients
For the base
- 100g rolled oats
- 2 heaped tablespoons Linwoods Hemp Seeds
- 1 teaspoon cinnamon
- 3 tablespoons nut butter of your choice, or tahini
- 1 tablespoons coconut oil
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
For the peanut caramel
- 4 tablespoon smooth nut butter
- 2 tablespoons date nectar or maple syrup
- 1 teaspoon coconut oil
- ¼ teaspoon vanilla extract
- Pinch of salt
For the chocolate topping
- 75g dark chocolate
- 1 teaspoon coconut oil
- Coconut chips, to decorate
Instructions
- Make the donut bases: Mix together the oats, hemp seeds and cinnamon in a bowl.
- Melt the nut butter/tahini, coconut oil and maple syrup, then pour this into the dry ingredients with the vanilla. Stir well to combine - it should form a flapjack mixture. Place some clingfilm over a 4-6 donut hole tin and divide the mixture between them, using your fingers to push it in. Chill in the fridge for at least 1 hour to firm up.
- Now gently melt the peanut caramel ingredients together until smooth. Spread a layer over the top of each donut base and return to the fridge for at least 2 hours.
- Carefully remove the firmed up donuts from the tin and place on a wire rack.
- Gently melt the chocolate and coconut oil, then spoon over the top of each one and spread evenly. Scatter over the coconut curls then leave for 15 minutes.
- Transfer the donuts to a tray and place in the fridge for at least 30 minutes. Now enjoy!
- Keep any remaining donuts in the fridge for up to 1 week - if they last that long!
