Farm Family Recipes

• For the Donuts:
• 1 cup + 3 tablespoons flour
• 4 tablespoon cacao powder
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• Egg replacer for 1 egg
• 2 tablespoons vegan margarine
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 2 tablespoons creamy peanut butter
• ⅓ cup Medjool date paste
• 5 ounces almond milk
• For the Topping:
• 3 tablespoons Medjool date syrup
• 3 tablespoons creamy peanut butter
• 3 tablespoons coconut cream
• 1/4 teaspoon vanilla

Preheat oven to 400˚F. Grease your donut pan. Set aside. Place flour, cacao powder, baking powder, baking soda, and salt in a large mixing bowl. Whisk together to fully combine. Add egg replacer, margarine, canola oil, and vanilla to a medium bowl. Whisk to combine. Whisk in peanut butter, milk, and date paste. Pour wet ingredients into dry ingredients and stir just until all the dry ingredients are moistened. There may be some lumps. Divide the mixture over the donut pan filling about ¾ full. Bake for 8-10 minutes or until donuts are golden brown and pass the clean toothpick test Mix all ingredients together, pour into a piping bag, and drizzle overcooled donuts. Decorative candy eyes are optional. Enjoy!