Soft, chewy chocolate, peanut butter and raspberry raw breakfast doughnuts that make breakfast a whole lot more indulgent.
Sometimes breakfast calls for something a little different, and these raw breakfast doughnuts are definitely that. They’re not your usual go to breakfast but what I do know is that they make mornings more exciting! I mean, chocolate, peanut butter and raspberries together, yum! Who wouldn’t want to wake up to that?
The base is made with everyday breakfast ingredients such as dates, oats and peanut butter, all of which I’d usually include in a smoothie or oatmeal bowl. But by using them in a different way these raw breakfast doughnuts were born.
I know chocolate isn’t a breakfast ingredient for a lot of people however as I often live the #dessertforbreakfast life I’m counting it as one. If you wanted to leave the chocolate off, the doughnuts are tasty without it. You choose… I know what one I’d go with and I’m guessing you do too if you’ve found yourself looking at this recipe!
For this recipe I used tempered raw chocolate, which means you get a lovely crisp snap when you bite into it and the chocolate will stay solid at room temperature, meaning you don’t have to worry about these doughnuts melting if left outside of the fridge. I’m still working on learning more about the tempering process myself and have a little while to go but if you’d like to experiment yourself you can learn more about it here
Now back to the doughnuts themselves… They’re soft, chewy and have a similar texture to a flapjack. Coated with raw chocolate, a drizzle of peanut butter and fresh raspberries they really are to die for! Even my Dad inhaled them, and that’s when you know they’re good!
These Raw Breakfast Doughnuts are:
High in Protein & Fibre
Soft, chewy chocolate, peanut butter and raspberry doughnuts that make breakfast a whole lot more indulgent.
- 1 ½ cup oats
- 1 cup crunchy peanut butter I used Pics Peanut Butter
- 8 gooey medjool dates
- 2 tbsp. maple syrup
- 1 tsp. vanilla bean paste
- 1-2 tbsp. of water If your dates aren’t gooey enough to hold the mixture together
- ¾ cup. cacao butter
- ½ cup. cacao powder
- ½ cup. powdered coconut sugar
Put the oats into a food processor and blend until they are roughly ground.
Add in the dates, peanut butter, vanilla and maple syrup and pulse until dough forms. If the mixture isn’t sticking together, add 1-2 tbsp. water and pulse again.
Press the dough into a doughnut pan* and then place in the fridge to firm up.
Remove the doughnuts from the tray.
Put the cacao butter into a heatproof bowl.
Place the bowl over a small pan of simmering water and once the cacao butter has started to melt (30%), add in the cacao powder and powered coconut sugar.
Stir well and once all of the cacao butter has nearly melted remove from the heat and transfer the chocolate into another bowl.
Leave to cool and once the chocolate has thickened slightly it’s ready for coating.
Carefully dip each of the doughnuts into the chocolate. Allow any excess chocolate to drip off before placing onto a lined tray.
Place in the fridge to harden.
Before serving drizzle with smooth peanut butter and top with fresh raspberries.
*Lining the tray with cling film will make it easier for the doughnuts to come out if you’re tray is not non-stick
*I used two six hole doughnut pans (6 x 1.5cm)
If you’ve tried one of my recipes, I’d love to hear about it. Tag your social media posts with #Goodnessisgorgeous or leave a comment below.