No-Bake Chocolate Coated Peanut Butter & Jam Donuts

I had a very specific urge recently. I wanted to make donuts, but didn’t want to bake. I wanted a peanut butter and jam combination, but something a little different. And I wanted chocolate, a crisp, crunchy shell coating. Very random and specific I know, so that’s where these bad boys came into fruition.

They are absolutely heavenly – rich, filling, indulgent but made from relatively good ingredients, including oats, Tiger Nut flour dates, nut butter and maple syrup. I was chuffed to find a jar of no added sugar jam from Tesco (own brand) for 75p which is actually one of the best I’ve ever tasted, so I was happy to use up some of that in this recipe and put it to good use.

The best thing about these? They can be made ahead and kept in the fridge for up to 2 weeks, ready to devour at any time…

For the donuts –

  • 1 cup rolled oats (I used Mornflake)
  • 2 tablespoons Tiger Nut flour
  • 1 cup Medjool dates, stoned
  • ½ cup peanut butter (I used Pic’s Peanut Butter)
  • 4 tablespoons maple syrup (I used Indigo Herbs)
  • 1 teaspoon vanilla extract

For the jam –

  • 3 teaspoons no added sugar strawberry or raspberry jam (I used Tesco)

For the chocolate –

  • ½ cup cacao butter (I used Indigo Herbs)
  • ½ cup coconut oil (I used Lucy Bee)
  • ½ cup maple syrup
  • 1 + ½ cups cacao powder, sieved (I used My Vitamins)

Get making!

  1. First make the donut mixture: Simply place all of the ingredients into a food processor and whizz up for at least 30 seconds until a soft dough forms.
  2. Line 4 donut holes in a tin with clingfilm. Now divide the mixture into 4 and press it into the ring of each one to reach the top, making sure to push it firmly together with your fingers. Chill in the fridge for at least 30 minutes.
  3. Remove from the fridge and very carefully spoon a very thin layer of jam around the top of the ring of each one. Return to the fridge while you make the chocolate coating.
  4. Using a bain marie (or heat-proof bowl sat over a pan of simmering water), gently melt the cacao butter, coconut oil and maple syrup together.
  5. Once melted, remove from the heat and whisk in the sieved cacao powder until you have a slightly thick glossy chocolate sauce.
  6. Now for the messy part: Remove the donuts from the clingfilm and place onto a board lined with greaseproof paper with plenty of space in between them.
  7. Using a teaspoon, carefully spoon over the chocolate sauce evenly over the top of each donut, covering generously. Allow the chocolate to run down the sides and middle.
  8. Chill in the fridge for at least 1 hour to fully firm up – then you’re ready to enjoy whenever your sweet tooth kicks in!

These will keep in the fridge in an airtight container for up to 2 weeks.