Back in 2013 I traveled to Thailand for two weeks and I still find myself inspired by the different flavors of food that I tried. The country and the people were as coloful as their dishes and the firey flavor of some spicy concoctions resembled the spirit, and architecture of the buildings. Bursting red roofs of the Wats, and the prestine gold statues of buddhas or dragons that lined the streets are a constant reminder of the spirit of Thailand. It is truly a stunning place.
One of my fondest memories from Thailand is sipping on fresh coconut shakes with my best friend Stefanie who I met up with in Bangkok. “We are sipping on crack!!!” we would proclaimed to one another at least twice a day. Prior to this trip, coconuts were not something I had an affinty for, I thought the flavor tasted old and dirty. (yes, really)!! For whatever reason I decided to give them another shot in Thailand and it truly blew my mind. Before I knew it I was ordering something with coconut at every opportunity and I was buying these peanut coconut toffee candies by the bag full that were as addicting as anything I have had in my entire life. Looking back on it though, I remember having a very strong negative opinion about the idea of peanut and coconut together. How on earth would that taste good?
I was in Chaing Mai, at this point a lone traveler, and was wondering through the famous night markets that Asia is known all to well for. As I stood in the stall of one of the many vendors selling food I thought about whether or not I should give it a try. So far almost all the food I had had up to that point did not let me down. I had managed to eat insanely flavorful vegan food throughout the entire country even from the street vendors, so why I had hesitation, who knows? 5 minutes must have gone by before a decision was made and I bought a bag of peanut coconut toffee from the nice Thai man who owned the joint. I paid the vendor, and wasn’t even 3 steps away before I started to open the bag and unwrap my first piece.
The toffees were wrapped individually in small pieces of wax paper, rolled up and twisted on both ends, like a tootsie roll. Opening it was a familar motion for my candy loving fingers. I put it in my mouth, began to chew and a huge smile came over my face. “Holy shit”, I whispered under my breath. It was pheonominal. CRAZY. I was seriously blown away. Why do we not have peanut coconut candies in America- shame on you Herseys. I went straight back and bought another bag. Lets just say I came home fat and happy from the trip.
If you have read up until this point you might be saying to yourself, that was a long explination for the inspiration for these donuts. But the donuts are truly specitacular and I wanted you to know beyond a shadow of a doubt that this flavor combination could be trusted.
Peanut Butter Coconut Donuts
Makes 12 Donuts
What you need:
1 cup almond flour
1/2 cup coconut flour
1/2 cup arrowroot flour
3 tsp baking powder
1/2 tsp pink salt
1 cup monk fruit sweetener or sweetner of your choice
2 vegan eggs – I used “neat Egg Replacer”
2 Tbsp creamy peanut butter
1 tsp vanilla extract
3/4 cup coconut milk
3 Tbsp coconut oil, melted
Glaze as needed (see recipe below)
coconut for dusting
Preheat the oven to 375 degrees.
Combine the almond flour, coconut arrowroot flour, baking powder, sweeteners/sugars, and salt in a large bowl and mix well.
In a small bowl add the vegan “neat” eggs, vanilla extract, and coconut milk. Using a hand mixer, blend until smooth and well combined.
Pour the wet ingredients into the dry, and use the hand mixer to blend until well combined.
Add the melted coconut oil and blend again until all ingredients smooth and mixed evenly. TASTE IT! adjust if necessary.
Generously spray your donut pan with coconut oil spray, and spoon as much batter will fit into a ziplock bag.
Snip one of the corners off of the bag, and pipe the batter into the donut mold. Fill the mold about 3/4 full. You will have about 12 donuts total. 🙂
Smooth the batter by tapping the donut tray on the counter and if needed use you finger or spoon to smooth out any uneven spots.
Bake the donuts for 10 minutes. Check with a tooth pick to confirm they are done. Remove donuts from oven, and allow to cool on a wire rack.
Grease the pan again and make use the remaining batter for the next round of donuts
Once donuts are completely cool, dip them into or drizzel with your glaze. Let the glaze cool completely by being on the counter for 10 minuets. Then dust with a mixture with coconut shreeds.
To make the glaze:
1/2 cup powdered sugar, or sweetner of choice
1 Tbsp creamy peanut butter
1 Tbsp Coconut or Almond milk
Use a whisk to combine will. Multiply the recipe as much as needed.