Remember the Peanut Butter stuffed Cookie Dough Bars I shared with you last week? I didn’t want to spoil the surprise but I got so excited by the idea of using peanut butter cups to stuff them into bars, or truffles, or cakes that I simply had to make more versions of it. I am so excited to share this with you guys and I hope you are too! Just by looking at these pumpkin no-bake donuts I feel I have to make another batch right now. So what’s the different to the Cookie Dough bars? Firstly, this time I didn’t start with PB cups I made Speculoos Butter Cups or as you might call them Dutch Cookie Butter Cups. Yeees!
How did that happen? So while I was making the usual PB cups, I reached up to the shelf to grab the PB jar and what did I spot? That big jar of Dutch Cookie butter that I had brought back with me from my recent trip to the Netherlands. If you have never tried the Dutch Cookie Butter or Speculoos Butter – go and get yourself one right now! They taste like salty Christmas Caramel Butter in a jar! There are heaps of vegan versions of the Dutch Speculoos Butter out there – you could make your own also (or try one of these nut butters). So as I said I wanted to change things up a bit. So while my usual PB cups went into the cookie dough bars I decided that my newly invented Speculoss Butter cups should go into a no-bake pumpkin donut. And I L-O-V-E how they turned out.
I am not going to lie to you, this is amazing and highly addictive stuff. The donut is soft with amazing fall flavors of pumpkin and cinnamon. The highlight of course when biting into them is the soft center made of Dutch cookie butter cups. I could SO imagine these as a wonderful Thanksgiving treat! Easy to prepare in advance, no hassle with the baking, you simply press the dough into your donut mould with the cookie butter cups in between and refrigerate. Would love to hear from you what you think about these munchies!
No-Bake Pumpkin Fudge Donuts
- 1 1/2 cup of pumpkin puree (I made my own)
- 5 tbsp of creamed coconut/coconut butter
- 5 tbsp maple syrup
- 2 tbsp vanilla extract
- pinch of salt
- 1 tsp maca powder
- 4 tbsp tigernut flour (if you don’t have tigernut flour replace with 2 tbsp coconut flour instead)
- 2 tbsp coconut flour
- 1 tsp cinnamon
- 1/2 tsp ground ginger/ginger powder
- 1 tsp gingerbread spice
Mix all ingredients until you end up with a fairly smooth dough. Grab your donut pan and press a little bit of dough into every shape to cover the bottom. Take your cookie butter (speculoos) cups out of the fridge and press 3 into each donut shape. Then take the remaining dough and cover the cookie butter cups with the pumpkin dough. Transfer to the freezer to set for at least 3 hours or overnight. In order to get the donuts out of the pan just tap it slightly on the kitchen bench so it releases. Or even turn it around and tap it on the kitchen bench again. Once released, coat them with melted chocolate and chopped nuts or cookie crumbles.
Dutch Cookie Butter Cups (Or Speculoos Butter Cups)
- 2 tbsp cocoa powder
- 1/2 cup coconut oil melted (Tropicai has a very good one)
- pinch of salt
- pinch of ground vanilla
- 1/2 tsp freshly ground coffee (optional but brings out the chocolate flavors)
- 3 tbsp coconut syrup (Tropicai)
- Dutch cookie butter spread (half a teaspoon for every mini cupcake mould)
If you are recreating my dishes I would love to hear about it! Leave a comment or tag me on Instagram or Facebook @whensweetbecomeshealthy so I don’t miss it ♥