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 in just about EVERYTHING, I simply had to make more versions of it. So I am so excited to share these No-bake Pumpkin Donuts with Cookie Butter Cup Stuffing with you, you have no idea!
Just by looking at these No-bake Pumpkin Donuts with Cookie Butter Cup Stuffing, 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 Peanut Butter cups, I made the Dutch Cookie Butter Cups first. Yeees!
How did that happen? So while I was making the usual Peanut Butter cups, I reached up to the shelf to grab the Peanut Butter jar. And what did I spot? That big jar of Dutch Cookie butter that I had brought back from my trip to the Netherlands. If you have never tried the Dutch Cookie 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 Cookie 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 Peanut Butter cups went into the cookie dough bars I decided that my newly invented Dutch Cookie 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! They are easy to prepare in advance and you waste no time with baking as the fridge will do all the work for you. Would love to hear from you what you think about these munchies!
No-bake Pumpkin Donuts with Cookie Butter Cup Stuffing
Ingredients
Dutch Cookie Butter Cups
- 1/2 cup coconut oil melted
- 2 tbsp cocoa powder
- 1 pinch salt
- 1 pinch ground vanilla
- 1/2 tsp freshly ground coffee
- 3 tbsp maple syrup/coconut syrup
- 8 tsp Dutch Cookie Butter Spread half tsp for every Cookie Butter Cup
No-Bake Pumpkin Donuts
- 1 1/2 cup pumpkin puree I made my own
- 5 tbsp coconut butter
- 5 tbsp maple syrup
- 2 tbsp vanilla extract
- 1 pinch salt
- 1 tsp maca powder
- 4 tbsp tigernut flour optional replace with 2 tbsp coconut flour
- 2 tbsp coconut flour
- 1 tsp cinnamon
- 1/2 tsp ground ginger/ginger powder
- 1 tsp gingerbread spice
- 100 g vegan chocolate for coating
Instructions
Dutch Cookie Butter Cups
- Whisk togther the melted coconut oil, cocoa powder, salt, vanilla, coffee and maple syrup.
- I used a silicone mini cupcake mold here. Fill 1/4 of every mini cupcake mold with your chocolate mix. Let harden in the fridge/freezer for 15 minutes.
- Return to the fridge for another 15 minutes. After that, they are ready to be eaten!
No-Bake Pumpkin Donuts
- 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 cups out of the fridge and press 3 into each donut shape. Then take the remaining dough and cover the cookie butter cups.
- Transfer to the freezer to set for at least 3 hours or overnight.
- To release the donuts from the pan, tap the pan slightly on the kitchen bench. 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.
If you loved my No-bake Pumpkin Donuts with Cookie Butter Cup Stuffing I would love to hear about it! Leave a comment or tag me on Instagram or Facebook @whensweetbecomeshealthy so I don’t miss it ♥
