{One Bowl} Mini Baked Samoa Donuts with 5 Minute Salted Caramel Sauce
The Housewife in Training Files
The Housewife in Training Files
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Ingredients

  • 8 minutes
  • ¾ cup almond milk 1 tsp lemon juice 1 cup + 2 Tbsp whole wheat flour ¼ cup sugar 1 tsp baking powder ½ tsp baking soda ½ tsp salt ½ Tbsp ground flax seed 2 Tbsp melted coconut oil 1 tsp vanilla extract Caramel Sauce: 1 cup packed medjool dates (about 200 grams) ¼ cup unsweetened almond or cashew milk 1 tablespoon maple syrup 1 tsp vanilla extract 1 tablespoon melted coconut oil Toppings: ½ cup shredded coconut flakes 1½ cups chocolate chips, divided 1 teaspoon melted coconut oil Instructions Donuts: Preheat oven to 350 degrees. Grease a mini donut pan. (Or regular donut pan if that is all you have.) Mix almond milk and lemon juice and let it sit for 5 minutes to make the buttermilk. In a large mixing bow, add the flour, sugar, baking powder, baking soda, salt and flax seed. Stir until combined. Add the coconut oil and the almond milk and mix just until combined. Use a piping bag or ziplock bag with one corner cut off to pipe the batter into your prepared pan, filling each one about ⅔ full. Bake for 6-8 minutes, or until donuts spring back when touched. Allow to cool for 5 minutes in the pan then move to a wire baking sheet to finish cooling off. While the donuts cook, toast the coconut over a sauce pan on medium heat. Moving around the coconut as it browns. Once golden brown remove from heat and let cool. Caramel: In a blender, add the dates, milk, maple, vanilla and coconut oil. Blend until smooth. You may need to push the caramel down the sides to ensure it all gets blended. Set aside. Chocolate: Melt chocolate with the oil in a microwave safe bowl that is large enough to dunk the donuts into. Microwave for 1 minute on 50% power, then check, stir and continue in 30 second intervals on 50% power until smooth. Place a wire rack over a sheet of parchment paper or baking sheet. Dip each donut into the melted chocolate slightly half way up the sides, letting the excess to drip off. Then place on wire rack chocolate side up. Repeat until all donuts are coated. Reserve remaining chocolate for drizzling over donuts and let chocolate dry. 3.2.2925

Instructions

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