In mixing bowl, beat pea butter, vanilla yogurt, and brown sugar until creamy.
Add in the egg replacer mixture, hemp milk, and vanilla and mix well.
In separate bowl combine flour blend, xanthan, baking powder, and salt.
Add dry ingredients to the wet ingredients and mix until just combined.
Put dough into a large ziploc bag, snip off one end, and pipe into greased donut tins.
Bake for 8 minutes at 350 until the donuts feel firm and spring back.
Let cool on wire racks.
Makes 12 donuts.
Place chocolate chips and rice milk in microwave safe bowl.
Microwave for 30 seconds and then stir.
Microwave for another 30 seconds and stir well until smooth.
Dunk the donuts into the bowl of chocolate and set out on wire rack to let chocolate harden.
Note: If you make this with a different type of nut or sunflower butter, cut the salt in half. Pea Butter is not salted so it needs extra salt.