Salted Caramel Donuts

1. Blitz your oats into coarse flour and then pulse all the remaining ingredients in a food processor until a soft dough forms. If the mixture appears dry and crumbly, add another TBS of almond milk.⁠

2. Transfer the dough into your silicone donut moulds and place in the fridge to set for 1-2 hours. I like to roll the dough into tubes with my hands so I can push it around the moulds. ⁠

3. Once they are chilled, melt your caramel chocolate in a small glass bowl and one by one; coat your donuts in the melted chocolate, allow to drip slightly and then transfer to a lined baking tray. Immediately top with crushed peanuts. Set in the fridge for 20 minutes for the chocolate to set.  ⁠

Enjoy!