Makes 12 donuts

INGREDIENTS:

• 1 1/4 cup Milk Alternative (I used Almond Milk)
• 1 tablespoon Apple Cider Vinegar (or white)
• 1/2 cup Peanut Butter (salt and sugar free if possible)
• 1/2 cup Maple Syrup
• 1/2 cup Applesauce
• 1 1/2 teaspoon Vanilla
• 2 cups GF Flour
• 1 tablespoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon salt

CHOCOLATE ICING INGREDIENTS:

• 3/4 cup dark chocolate chips
• 1/4 cup milk alternative
• 1 tablespoon vegan butter

INSTRUCTIONS:

1. Preheat oven to 350F and grease 2 donut pans (12 total)
2. Make vegan buttermilk by mixing vegan milk and vinegar. Stir and set aside.
3. Add peanut butter, maple syrup, applesauce, and vanilla to a large mixing bowl.
4. Add milk mixture and whisk together until completely combined and no large chunks of peanut butter remain.
5. In a small bowl, sift flour, baking powder, baking soda, and salt together and add to liquid mixutre. Gently stir until just combined.
6. Scoop mixture into pastry bag and pipe into donut pan.
7. Bake at 350F for 15-17 minutes, until toothpick comes out clean.
8. Let sit in pans for 1-2 minutes, flip on cooling rack.
9. Melt chocolate ingredients together.
10. Coat donuts with about 1-2 tablespoons of peanut butter and dip in chocolate icing mixture. Set on pan and allow to cool.