Chocolate Pretzel Doughnuts

Chocolate Pretzel Doughnuts

Chocolate Pretzel Doughnuts 

Yummy, fluffy chocolate peanut butter mini doughnuts! A perfect sweet treat combining the nuttiness of peanut butter, bringing that sweet and salty combination to life in these mini yet indulgent doughnuts. 

For the batter:
• 50g Grind Nuts chocolate chip and pretzel peanut butter
• 20g powdered peanut butter
•10g maple syrup
• 1/4 tsp xanthan gum
• 50g vegan chocolate chips
• 100g banana
• 50g GF plain flour
• 1tsp baking powder
• 100g coconut milk
• Oil (for greasing)

For the chocolate ganache topping:
•50g plant-based double cream
• 3g maple syrup
• 65g dark chocolate


1) Pre-heat oven to 160°C
2) Grease a non-stick doughnut pan with oil
3) Place banana, @grindnuts peanut butter, maple syrup and coconut milk into a blender and blitz until smooth
4) Place the rest of the ingredients in a mixing bowl and add the blended ingredients to the bowl
5) Mix everything together until combined
6) Spoon mixture into the doughnut tray and tap the tray lightly onto worktop surface to even*
7) Bake for 20 minutes until golden*
8) Whilst the doughnuts are cooking, use a Bain-Marie to melt the dark chocolate and mix with the cream and maple syrup (on medium heat)*
9) Remove the doughnuts from the oven and leave to cool completely
10) Half-dip the doughnuts in the chocolate mix and then place on a wire rack (add crushed and whole pretzels onto of chocolate whilst still wet) and leave to set


Recipe by @Kasiasplate

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