caramel donuts with caramel sauce (grain free, scd diet)
these baked donuts get their underlying caramel flavour thanks to medjool dates and almond butter, with an accompanying homemade, vegan caramel sauce to slather across them.
Servings: 16 donuts
Ingredients
Caramel donuts
- 6 medjool dates softened by soaking in boiling hot water for 10-15 minutes, or soaked in room temperature water overnight. skins removed.
- 3 tbsp water use the water you soaked your dates in!
- 3 tbsp smooth almond butter runny is good
- 3 tsp pure vanilla extract
- 1/3 cup honey
- 1/3 cup grape seed oil sub butter or coconut oil, melted
- 1/3 cup coconut flour
- 1 tsp baking soda
- 6 eggs
Caramel sauce
- 4 medjool dates softened by soaking in boiling hot water for 10-15 minutes, or soaked in room temperature water overnight. skins removed.
- 1/4 cup coconut milk can be liquid, not solid
- 1/2 tsp pure vanilla extract
Instructions
Caramel donuts
- Start by placing your pitted, softened medjool dates in the food processor, and add the water, and begin to blend on high.
- Continue to blend, and scrape down the sides as necessary, until the dates are broken up and smoothed out a bit, although you will still see little date pieces. Add your almond butter, and blend more, until the date-mixture is basically entirely smooth.
- Now add your vanilla extract, grape seed oil or butter and honey, and blend again.
- Once combined, add in the coconut flour and baking soda, and blend, before finally adding in the eggs. Finish pulsing in food processor a few more times until everything is well combined.
- Remove the blade from the food processor and pour the batter (it will be a bit liquid-y) into a prepared donut tray, I opt for a silicone tray (as of recently) and it's been the best decision ever, in terms of ease of donut-removal. Just make sure your tray is non-stick prepared, whether that be with an avocado oil spray or otherwise.
- Bake the donuts in a preheated oven at 350 for 24-25 minutes. Remove from oven and allow to cool *completely* before trying to pop out the donuts.
Caramel sauce
- For the caramel sauce, you'll need to clean out and dry your food processor to use it once more. Place all the dates, coconut milk and vanilla in the food processor, and blend until everything is smooth, scraping down the sides as you go.
- Use a small spatula or butter knife to slather the caramel sauce on top of a warm or cold donut, alternately, you can also warm up the donut afterwards with the caramel sauce on top of it for an extra sweet dessert-- the caramel sauce will sink into the donut. If you are serving these with caramel, they are best served immediately, otherwise you can store these donuts plain in between layers of parchment paper in your fridge or freezer (they freeze well, and will last awhile in there!) and add the caramel on top prior to eating.