Doughnuts have recently resurfaced as one of the go-to sweet treats of late, and we're not complaining. These salted caramel doughnuts covered in, not one, but TWO types of chocolate are currently our favourite.
Desserts
Salted Caramel Donuts
By So Beautifully Raw, Sam Murphy
For the donuts
- 1 cup Spelt Flour (or All-Purpose)
- ½ cup Raw Cane Sugar
- 1 + ½ tsp Baking Powder
- ¼ tsp Nutmeg
- Pinch of Cinnamon
- ½ cup Soy Mylk
- 1 tsp Apple Cider Vinegar
- 1 tsp Pure Vanilla Extract (with seeds)
- 1 tbsp Ground Flaxseed (mixed with 3 tbs Water)
- 1/4 cup Vegan Margarine
For The Icing
- 1 block of Loving Earth Salted Caramel Chocolate
- ½ cup Powdered Sugar (plus a few extra tbsp)
- 1-2 tbsp Almond Mylk
- Step 1Preheat the oven to 180 and grease a donut tray.
- Step 2In a mixing bowl, whist together the dry ingredients.
- Step 3Mix together the soy mylk, apple cider vinegar and let sit for a few minutes until it thickens.
- Step 4In a small saucepan, melt the soy mylk, vanilla, flaxseed and margarine over a low heat until the butter has just melted (do not let it boil/simmer).
- Step 5Combine both the wet and dry ingredients until a soft dough forms.
- Step 6Using a teaspoon, spoon the mixture evenly into the donut holes, flattening out with your finger for best results.
- Step 7Bake for 12 minutes. You'll know they're done once they have firmed up and a toothpick comes out clean (they don't need to 'brown').
- Step 8Pop them out of the moulds and then allow to cool completely.
- Step 9Melt the chocolate in a heat-proof bowl over a small pot of boiling water.
- Step 10In a large bowl, beat the melted chocolate, powered sugar and almond mylk until you reach your desired consistency. Add more powdered sugar/liquid as needed.
- Step 11Dip + swirl the donuts in the chocolate and place on a drying rack.
- Step 12Drizzle with your favorite Loving Earth Chocolate (melt using the same method as step one) + sprinkle with edible glitter.
