Pistachio, Berry & White Chocolate Donuts

I’m just in love with this recipe. Not only do these donuts look gorgoues, they taste incredible thanks to a combination of a chocolate oat base, chia berry middle, white chocolate topping…and the addition of pistachio butter layer for extra richness. The flavours all compliment each other so well and the colours make these treats look extra special (while still being an easy recipe to follow). You can use any mould you want – they don’t have to be donuts, you cold use muffin cups or one large one and cut into small pieces – either way, they are sure to go down a treat! Thanks to Borna Foods for prividing the wonderful pistachio products for another recipe 🙂


For the base – 

  • 80g oats (I used Mornflake)
  • 20g cocoa or cacao powder
  • 3 tablespoons coconut oil, melted (I used Buy Wholefoods Online)
  • 3 tablespoons maple syrup
  • 1-2 tablespoons Borna pistachio milk
  • 6 teaspoons Borna pistachio butter

For the berry jam – 

  • 100g frozen berries
  • 3 tablespoons sweetener (I used Truvia)
  • 3 tablespoons chia seeds (I used The Chia Co)

For the white chocolate topping – 

  • 100g white chocolate (can be dairy-free)
  • 2 tablespoons coconut oil 
  • 1-2 tablespoons Borna pistachio milk
  • Freeze-dried raspberries and chopped pistachios, to decorate

Get making!

  1. First make the base – Mix together the ingredients until combined. Divide between a 6-hole donut tin (silicone is best) and fill each one up to ⅓. 
  2. Spread 1 teaspoon of pistachio butter over the base of each then place in the freeze while you make the jam.
  3. Place the berries and sweetener in a small pan with 1 tablespoon water. Simmer for 10 minutes then stir in the chia seeds, mash and stir well then set aside for 10 minutes to thicken.
  4. Spread a layer of jam over each pistachio butter layer evenly.
  5. Gently melt the coconut oil and white chocolate, then remove from the heat and add a splash of milk. Spoon over each to cover the jam.
  6. Sprinkle with freeze-dried berries and pistachios then freeze for 2 hours.
  7. Pop out of the tin and leave in the fridge for 20 minutes before eating. Enjoy!