Samoa Doughnuts

Who loves the combination of chocolate and caramel? I do! Particularly when it is complemented with a hint of coconut!

Out of all the doughnuts I have made so far, this recipe comes out on top! I remember how much these doughnuts made my mouth water. Even looking at this photo is making my mouth drool! Not only were these doughnuts soft and fluffy in the middle, they were also moist and gooey on top. I really think the caramel was the cherry on top!

I have experimented quite a bit when making caramel sauce. There are many different ways you can make them whilst ensuring that they are allergy-friendly or vegan. For instance, you can use dates and water, or even almond butter, maple syrup and coconut oil to make a nice caramel sauce.

However, the recipe I have processed here is probably the best out of all the versions I have made. The reason being is because it closely follows a ‘naughty’ caramel recipe I saw in a Coles magazine. I simply just substituted the milk cream for coconut cream, the brown sugar for coconut sugar, and butter for coconut oil. It practically looked exactly the same as the ‘naughty’ caramel sauce in the photo of the magazine, except mine was slightly darker in colour.

For the caramel sauce, I made sure that the texture was gooey enough to even be classified as ‘caramel sauce’ by adding enough coconut cream. However, I was worried that it would taste too ‘coconutty’ for some people. Luckily, those who have tasted it don’t actually think its that ‘coconutty’. So, I have to say that I am very glad that I have made another successful indulgent recipe to share with you! Enjoy!

SAMOA DOUGHNUTS

GF DF NF V

Serves 8 - 10

INGREDIENTS

Doughnut

- 1 cup sorghum flour

- 1/2 cup buckwheat flour

- 1/4 cup tapioca flour

- 1/4 cup coconut flour

- 2 egg (or 2 tbsp flaxseed flour + 6 tbsp water)

- 1/4 cup coconut oil (melted)

- 3/4 cup coconut cream

- 1/3 cup coconut nectar

- 1 tsp baking soda

- 2 tsp apple cider vinegar

- 1 tsp vanilla essence

Caramel Sauce

- 1/2 cup coconut cream

- 1/2 cup coconut sugar

- 1/4 cup coconut oil

Topping

- 3/4 cup desiccated coconut

- 1/2 cup caramel sauce (made from earlier)

- 1/2 cup vegan chocolate (melted)

METHOD

To make the caramel, place all ingredients into a saucepan over medium heat. Let the mixture boil for 1 minute (make sure you are stirring constantly whilst it is heating to boil). Then put it on summer for 10 minutes and continue stirring until the mixture slightly thickens. Leave the sauce aside for 20 minutes to cool down.

For the doughnuts, preheat the oven to 180 degrees on fan bake. Sift all of the dry ingredients into a bowl. Add the wet ingredients to the dry ingredient, but leave the eggs aside. Place the eggs in a separate bowl. Use an electric mixer to beat the eggs. Add the eggs to the doughnut mixture and gently fold them together until smooth and sticky. Put the doughnut mixture into doughnut moulds. Place it in the oven for 15-20 minutes. After the doughnuts have cooked, set them aside for 10-15 minutes to cool down.

Once the doughnuts have cooled down, put half of the caramel sauce aside and place the remaining in a bowl. Then add the desiccated coconut into the bowl with the caramel sauce and stir until completely combined. Spread the mixture over the doughnuts and then place the doughnuts in the fridge for 15 minutes to allow the caramel to set. Once it has set, drizzle the melted chocolate and remaining caramel sauce over the doughnuts.