Mini Baked Donuts with Salted Caramel Sauce Recipe

Ingredients

Donuts

3/4 cup Silk Almondmilk (any flavor but chocolate)
1 tsp lemon juice
1 cup + 2 Tbsp whole wheat flour
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 Tbsp ground flax seed
2 Tbsp melted coconut oil
1 tsp vanilla extract

Caramel Sauce

1 cup packed medjool dates
1/4 cup Silk Unsweetened Almond or Cashewmilk
1 Tbsp maple syrup
1 tsp vanilla extract
1 Tbsp melted coconut oil

Toppings

1/2 cup shredded coconut flakes
1 1/2 cups dairy-free chocolate chips, divided
1 tsp melted coconut oil

PREP TIME 50m	COOK TIME 10m	TOTAL TIME 1h
YIELD 12 servings

Instructions

Prepare donuts
Preheat oven to 350°F and grease a mini donut pan.
Mix Silk and lemon juice, letting sit for 5 minutes to make a "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 vanilla, mixing just until combined.
Using a piping bag or plastic bag with one corner cut off, pipe the batter into your prepared pan, filling each one about 2/3 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 donuts cook, toast the coconut topping
In a saucepan over medium heat, cook coconut until it browns, stirring constantly. Once golden brown, remove from heat and let cool.
Prepare caramel sauce
In a blender, add the dates, Silk, maple syrup, vanilla and coconut oil. Blend until smooth, add toasted coconut and set aside.
Prepare chocolate sauce
Melt chocolate with the coconut 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.
Assemble donuts
Place a wire rack over a sheet of parchment paper or baking sheet. Dip half of each donut into the melted chocolate, letting the excess drip off. Place on wire rack to cool.
Once the chocolate on the bottom is dry, spread the coconut caramel on the opposite side and drizzle with remaining chocolate sauce.
Serve immediately or store in an airtight container in the fridge.