Caramel Chocolate Doughnuts

Prep Time: 30 minutes

Total Time: 30 minutes

Caramel Chocolate Doughnuts


    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


  1. Make the donut bases: Mix together the oats, hemp seeds and cinnamon in a bowl.
  2. 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.
  3. 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.
  4. Carefully remove the firmed up donuts from the tin and place on a wire rack.
  5. 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.
  6. Transfer the donuts to a tray and place in the fridge for at least 30 minutes. Now enjoy!
  7. Keep any remaining donuts in the fridge for up to 1 week - if they last that long!