Monday, May 14, 2018

Samoa Donuts (GF, Vegan, Refined Sugar Free)

Oh my delicious donuts... these are GOOD. A few months ago, I sampled (mauled) a completely gluttonous version of a Samoa donut from a local donut shop. Of course, I made it my job to come up with a wholesome, healthier version of this bad baby to be enjoyed by all. The donut itself is flourless and sweetened only with ripe banana, the caramel is made with almond butter and sweetened with maple, then topped with shredded coconut. To really bring this home, they are dipped in dark chocolate and drizzled. Yup.

Samoa Donuts


1 cup natural unsalted natural creamy almond butter
1 ripe banana, mashed
2 tblsp. organic cacao
1 tsp. baking soda
2 tblsp. pure grade A or B maple
2 tblsp. unsweetened vanilla almond milk
1/2 tsp. vanilla

Almond Butter Caramel:

1/4 cup pure maple
1/4 cup coconut oil
2 tbsp. creamy natural almond butter
pinch of sea salt

Other ingredients:

1/4 cup shredded coconut for topping
1/4 cup chopped dark chocolate for dipping and drizzling


Preheat the oven to 350 degrees. Prepare a donut pan by greasing with coconut oil or non-stick spray. Use an electric mixer to mash the banana. Add in the almond butter and whisk until smooth. Add in maple, almond milk and vanilla and mix until combined. In a small, separate bowl mix together cacao and baking powder. Whisk into the wet ingredients just until combined. Spoon the batter into your prepared pan and bake for 12-16 minutes or until the donuts spring back when touched. Remove from the donut pan and transfer to a cooling rack until completely cooled.

While the donuts cool, prepare the almond butter caramel. In a small sauce pan, heat maple, coconut oil and almond butter on low heat. Whisk until smooth. Continue to whisk and bring to a boil. Remove from heat and transfer to a heat proof bowl to cool (will thicken as it cools). Next, melt dark chocolate chips or chopped chocolate (I use Trader Joe's 72% dark) in the micro for 30 seconds at a time until melted smooth when stirred. Dip the imperfect sides of your cooled donuts into the chocolate glaze and place on parchment paper-lined cookie sheet. Transfer to the fridge to set the chocolate. Once the chocolate is set, dip the other side of your donuts in almond butter caramel, and then into shredded coconut. Place back on the parchment and drizzle with remaining chocolate. Let set before serving. Store in the fridge in an airtight container.


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