Possibly the most indulgent duo of all time, caramel and chocolate, really doesn’t disappoint. Fresh caramel drizzled through the donut batter and then topped with chocolate and more caramel… it was all I needed today.
Serves 10 donuts | V DF RSF
Ingredients:
Donuts:
• 1 1/2 cup wholemeal flour
• 1 tbsp maca
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp vanilla bean extract
• 1/2 cup apple purée
• 1 tbsp apple cider vinegar
• 1/2 cup coconut yoghurt
• 3 tbsp coconut oil
• 2/3 cup oat milk
Filling:
• Coconut caramel sauce
Topping:
• Vegan chocolate
• Coconut caramel
Method:
1. Preheat the oven to 180°C. Whisk the dry ingredients together.
2. Add the oat milk and apple cider vinegar together and side aside for a few minutes to make a “buttermilk”.
3. Melt the coconut oil and mix all the wet ingredients to the dry, sit aside for 5 minutes for the batter to expand slightly.
4. Oil donut baking tray and pour batter into half way of the moulds. Drizzle in caramel and cover with more batter.
5. Bake in the oven for 25 minutes or until they are browned, you want them to be well done so they remain raised.
6. Remove from moulds after a minute or so out of the oven so they remain crispy on the outside. Allow to cool on baking tray when done.
7. Make the icing by melting the chocolate in a bowl by heating over boiling water or microwave.
8. Dip the donuts upside down into the chocolate and drizzle with coconut caramel sauce.
Caramello Donuts
10
servings7
minutes25
minutes32
minutesFresh caramel drizzled through the donut batter and then topped with chocolate and more caramel.
Ingredients
- Donuts:
1 1/2 cup wholemeal flour
1 tbsp maca
1/2 cup coconut sugar
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla bean extract
1/2 cup apple purée
1 tbsp apple cider vinegar
1/2 cup coconut yoghurt
3 tbsp coconut oil
2/3 cup oat milk
- Filling:
Coconut caramel sauce
- Topping:
Vegan chocolate
Coconut caramel
Directions
- Preheat the oven to 180°C. Whisk the dry ingredients together
- Add the oat milk and apple cider vinegar together and side aside for a few minutes to make a “buttermilk”
- Melt the coconut oil and mix all the wet ingredients to the dry, sit aside for 5 minutes for the batter to expand slightly
- Oil donut baking tray and pour batter into half way of the moulds. Drizzle in caramel and cover with more batter
- Bake in the oven for 25 minutes or until they are browned, you want them to be well done so they remain raised
- Remove from moulds after a minute or so out of the oven so they remain crispy on the outside. Allow to cool on baking tray when done
- Make the icing by melting the chocolate in a bowl by heating over boiling water or microwave
- Dip the donuts upside down into the chocolate and drizzle with coconut caramel sauce
