Coconut butter donut sandwiches that are vegan, no bake and made with less than 10 ingredients. These are the perfect Valentine’s Day treat!
In the spirit of love and Valentine’s Day, I made these cute coconut butter donut sandwiches! They are SO simple, don’t require any baking, and are completely vegan. YAY! I’m really pumped with how these turned out, and you only need a handful of ingredients. Thanks to Ashley from Fit Mitten Kitchen – her Neapolitan coconut butter cups were the inspiration behind this recipe.
The bottom half of the donut sandwich has two different layers of coconut butter, cacao and powdered peanut butter. You can very easily swap out ingredients and use whatever flavor combinations you want, but coconut butter is a key ingredient!
Coconut Butter Donut Sandwiches
This recipe makes 16 mini coconut butter donuts, or 8 sandwiches. I used my handy silicone donut pans because they’re much easier to use than the metal kind, and they’re small enough that I can put both sets in my freezer at the same time.
My favorite thing about using coconut butter and coconut oil in this recipe is that you don’t have to bake it! Every layer of the donuts are basically melted together, then placed in the freezer to become solid again. You can make as many layers as you want, as long as it can fit into the mini donut molds. I prefer using powdered peanut butter with this recipe because it melts down really easily with the coconut butter and still has a really nice flavor.
There’s a nice dollop of coconut whipped cream mixed with freeze-dried raspberries in the middle of each donut sandwich. You can swap it out for dairy-free vanilla ice cream or omit completely. The coconut whipped cream melts pretty quickly, and I’d recommend adding it right before you plan on serving the donuts. I store the extras in the freezer and then let them thaw out for a couple of minutes before eating.
You can use any amount of the whipped cream and raspberries, but have fun and Happy Valentine’s Day!
Coconut Butter Donut Sandwiches (No Bake & Vegan)
|Prep:||Cook:||Yield: makes 8 donut sandwiches||Total:|
- For the bottom and top cacao layers:
- 5 tbsp coconut butter
- 1 tbsp coconut oil
- 2 tbsp cacao powder
- optional: 1/2 tbsp maple syrup
- For the peanut butter layer:
- 4 tbsp coconut butter
- 1 tbsp coconut oil
- 3 tbsp powder peanut butter
- For the whipped cream filling:
- Dairy-free whipped cream
- Freeze-dried raspberries
- Gently melt the coconut butter, coconut oil, cacao and maple syrup in a pot over low heat. Fill 8 of the donut molds half way with the chocolate layer and place in the freezer for 10 minutes to firm up.
- While the molds are in the freezer, make the peanut butter layer by melting coconut butter, coconut oil and powdered peanut butter together over low heat. Add that on top of the chocolate layer and put in the freezer for another 10 minutes to firm up.
- Repeat the process for the chocolate layer again and add to the other 8 molds. Place in the freezer for 10-15 minutes until firm.
- Add a few spoonfuls of dairy-free whipped cream to a bowl and add freeze-dried raspberries. Crush the raspberries if you want smaller pieces.
- To assemble, add a spoonful of the whipped cream and raspberries to each of the chocolate/peanut butter donuts, then top with a plain chocolate donut.
- Keep left-overs in the freezer and let thaw for 10 minutes before eating.
This is very easy to customize! Just make sure you use coconut butter and/or coconut oil in each layer so it stays together after freezing! You can double the amount to make the bottom layer and the top layer of chocolate and then pour it in all 16 molds at once, or do it in two separate batches.