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)
- 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.
- 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.
- 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.
- Slowly fold the wet ingredients into the dry ingredients. Mix the two together only until 100% mixed, do not over-mix.
- 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.