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I was raised by wolves. Because of this I lack basic social skills and often feel left out. I don’t like people to feel left out because I don’t like feeling left out. One thing I really do like is making donuts, but I realize the average kitchen is not equipped with a donut pan. But everyone has a mini muffin pan, right? (ok, everyone except for you Jenna, seriously next time you’re at Target just buy one!) This way no one gets left out, donuts for everyone!

Chocolate Peanut Butter Donut Holes

1 Cup all purpose flour

1/3 cup whole wheat pastry flour

1/4 cup cocoa powder

1/4 tsp. salt

1/4 cup vegan margarine

3/4 non dairy milk

1/4 cup vegan chocolate syrup (I used the choco-pb syrup recipe from the Complete Guide to Vegan Substitutions)

1/3 cup brown sugar

1/4 cup creamy natural peanut butter

1 tsp. vanilla extract

1/4 cup finely chopped unsalted roasted peanuts for sprinkling


1 cup dark chocolate chips

1 Tbsp. creamy natural peanut butter

In a saucepan over medium low heat combine margarine, milk, chocolate syrup, brown sugar, and peanut butter. Whisk until well combined and the margarine is melted. Remove from heat and add vanilla. In a medium bowl combine flours, cocoa powder, baking powder, and salt. Add the wet mixture to the dry and stir until just combined. Fill a prepared 24 cup mini muffin pan dividing batter evenly among cups. Bake for 9-13 minutes in a 350 degree oven. Allow to cool slightly on a rack then prepare the glaze by melting the chocolate and peanut butter in a double broiler. Dip the tops of each donut in the chocolate and sprinkle with chopped peanuts. They should be set in about an hour at room temperature.