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No Bake pumpkin donuts with cookie butter stuffing
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No-bake Pumpkin Donuts with Cookie Butter Cup Stuffing

Course Cake, Dessert
Keyword donuts, fall, halloween, pumpkin, thanksgiving
Total Time 4 hours
Servings 8

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.