16 servings


2 ripe bananas (finely mashed), juice of ½ lemon, 100 grams of dark chocolate (coarsely chopped), 90 ml coconut oil, 75 ml syrup gold, 175 ml plant-based milk, 1 teaspoon apple cider vinegar, 6-8 drops liquid stevia vanilla, 75 gram brown (or coconut blossom sugar), 225 grams spelled flour, 15 grams of tartar baking powder, pinch of Himalayan salt, 1 teaspoon of cinnamon, 2 tbsp of peanut butter and 50 grams of raw cocoa.

Step 1

Preheat the oven to 180 degrees and prepare the cupcake holders or grease the donut shape and dust it with some flour.

Step 2

Place all dry ingredients (except raw cocoa) in a bowl and stir well.

Step 3

Combine all wet ingredients in a separate bowl. Mix well.

Step 4

Add the wet mixture to the flour and stir gently but quickly to combine.

Step 5

Pour half the batter into a clean bowl and add the raw cocoa in one of the bowls. Stir well.

Step 6

Fill the donut molds or cupcake holders with the batter. You can work alternately. Vanilla / chocolate or fill half with vanilla and then with the chocolate.

Step 7

Put it in the oven for about 20-25 minutes.

Step 8

Store the donuts / cupcakes in a container that can be closed tightly. Freezing is also possible. When you want to take the cupcake or donut with you on the go? Then you fill your beautiful boho tiffin and you always have a tasty snack at hand.