Chocolate Donut Holes with Sunflower Seed Butter

We decided to SPICE THINGS UP!  I wanted to do something fun and contemporary in the kitchen, so I thought, let’s inject something into a donut hole!  Then, the hunt for the perfect flavor came up and who can deny the love of chocolate and “peanut butter” together?  Sunflower seed butter is the allergen-free alternative we use, but you can use all-natural peanut butter or almond butter with your donut holes if you don’t suffer from an unfortunate nut allergy.


  • 2 Cups Oat Flour (gluten-free)
  • 1 Cup Pure Organic Sugar (or Stevia equivalent if staying off sugar)
  • 1/2 Cup Unsweetened Cocoa Powder (raw if you can find it)
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/4 tso Sea Salt
  • 2 Large Eggs, beaten
  • 3/4 Cup Light Coconut Milk
  • 1/4 Cup Toffutti Cream Cheese, softened
  • 2 tsp Vanilla Extract
  • 3 TB Dairy-Free Butter, melted
  • 2 TB Organic Sunflower Seed Butter
  • Injector (we got one at Sur La Table)


  1. Preheat the oven to 350F degrees. Spray either 2, 12-count mini donut hole trays or a donut hole maker (like a waffle maker) with coconut cooking oil spray.
  2. In a large mixing bowl, add the flour, sugar, and cocoa powder together- make sure there are no clumps. Mix in the baking powder, baking soda, and salt. Set aside.
  3. In a medium mixing bowl, whisk the beaten eggs, coconut milk,Tofutti cream cheese, and vanilla together until smooth. Then, whisk in the melted butter.
  4. Slowly fold the wet ingredients into the dry ingredients. Mix the two together only until 100% mixed, do not over-mix.
  5. Spoon batter into donut hole trays or the donut hole maker-about 3/4 of the way full. Bake for 10 minutes or until the donut hole maker goes off. Over-baking will burn these chocolate goodies. Let them cool, then line them all up on a plate, fill the injector with sunflower seed butter, and inject each one with a squirt.
RecipesAshley Pettit