Choco-peanut Butter Donuts

Firstly, preheat the oven to 350°F. Spray a donut pan with non-stick cooking spray.
Then, make the glaze first: heat heavy whipping cream to almost boiling on the stove. Pour over chocolate chips and let sit for one minute, then whisk until smooth. Set it aside.
1/3 cup heavy whipping cream, 85 g chocolate chips
Stir together peanut butter, sugar, almond milk, vanilla, oil, and egg until smooth. Stir in baking powder and salt, then stir in flour.
1/4 cup peanut butter, 1/4 cup granulated sugar, 1 tbsp coconut oil, 1/3 cup almond milk, 1 egg, 1/2 tsp vanilla, 1 tsp baking powder, 1 cup all-purpose flour, 1/4 tsp salt
Then pipe the batter into a donut pan.
Bake for 8-12 minutes or until a toothpick comes out clean. Cool for 10 minutes in a pan then remove. Glaze once cooled.
To glaze: dip donuts upside down in glaze. Sprinkle with nuts or sprinkles. Let sit at room temperature.
Chocolate sprinkles and chopped peanuts for garnish
Finally, store in an airtight container for up to 3 days.