Warm up the coconut milk in a saucepan over medium heat then add the margarine to melt completely. Cool to lukewarm.

Separately, sprinkle the yeast over the warm water, whisk and let it dissolve for 5 minutes. The top of the water has a layer of foam when it is ready.

In a stand mixer, incorporated the coconut milk mixture with the yeast mixture. Add the eggs, molasses, sugar, nutmeg and half of the flour. Using the paddle attachment, combine the mixture on low-speed until the flour is incorporated and then turn the speed to medium and beat until well combined. Add the remaining flour and beat well.

Change to the dough hook attachment on the stand mixer and beat on medium speed until the dough pulls away from the bowl and is very smooth, around 3 to 4 minutes. You want the dough to be a bit sticky since it will make for a lighter doughnut.

Transfer the dough to a well-oiled bowl, cover and let it rise for 1 hour. Once it doubles in size, punch down the dough, cover, and let it rise for 1 more hour. Then place the dough in the refrigerator and let it sit overnight to develop the flavor.

In the meantime, chop the Peanut Chews into small pieces.

When the dough is ready, roll to ½-inch thick on a lightly floured surface. Cut out rounds using a 2½-inch wide drinking glass or cookie cutter.

Place half of the dough rounds on a cookie sheet lined with parchment paper and drop a teaspoon of the chopped Peanut Chews in the center.

Brush the edges with coconut milk (you can also use water or soy milk) and place another round of dough over and press to seal tightly. You don’t want that delicious filling escaping! Covered the uncooked doughnuts and let rise for 30 minutes

While the doughnuts are rising, heat the oven to 375 degrees F and stir together the chocolate glaze ingredients: the powdered sugar, cocoa powder, coconut milk, and vanilla extract. Set aside.

Bake the doughnuts at 375 degrees F for 12-15 minutes, until the bottoms just turn brown. While the doughnuts are still warm, dip the tops in the chocolate glaze, place them back on the parchment lined baking sheet and sprinkle with chopped honey roasted peanuts.

Tips:

*These doughnuts are best fresh but they can be stored in an airtight container for 1 day. If you need to make them a few days in advance, don't dip them in the chocolate glaze until the day you are serving.

*To make these doughnuts parve, replace the Peanut Chews filling with a parve chocolate candy or a fruit preserve filling.

*Tip from the company is to freeze the Peanut Chews and smash them with a rolling pin, the chopped up peanut chews would work well to top the doughnut too.