My good friend Angela and I had been texting back and forth for a good month, talking about wanting samoa donuts. Neither of us were really brave enough or had enough time to try to make them on our own, so we waited until we met up to make them! It was magical. We met through instagram about a year ago and found out recently that we only live about an hour apart, so we had a weekend meetup packed with leg day, baking, and seafood :DD And instagramming of course. So much fun and an AWESOME recipe resulted. You mustttt make these.
Makes: 5 Donuts
Samoa Donut Base
- 1/3 cup raw old fashioned rolled oats
- 2 TBSP ground flax
- 1 TBSP coconut flour
- 1/4 cup unsweetened applesauce
- 1/4 cup liquid egg whites (or 1 egg white)
- 3 TBSP unsweetened almond milk
- 1/2 tsp baking powder
- 1/2 tsp butter extract
- 1/8 tsp rum extract
- 1 stevia packet
Caramel Coconut Topping
- 6 pitted dates
- 1/2 tsp vanilla extract
- 1/4 tsp coconut extract
- 6 TBSP unsweetened almond milk
- 2.5 TBSP unsweetened shredded coconut
- 2 TBSP unsweetened cocoa powder
- 2 TBSP unsweetened almond milk
- 3 stevia packets
First, make the samoa donut batter. Begin by grinding the oats into a flour. Then add the remaining ingredients and blend again. Pour into a donut mold pan sprayed with nonstick spray, making 5 donuts. Bake at 350F for 10 minutes.
While they are baking, make the caramel coconut topping. Chop 6 dates in a blender. Add the vanilla extract and coconut extract and blend again. It makes about 1/4 cup once chopped. Put this into a saucepan with the unsweetened almond milk and cook on a low heat until a thick sauce is formed. Stir in the unsweetened shredded coconut. Put on top of the donuts once they are finished baking.
Make the chocolate drizzle by mixing the unsweetened cocoa powder, unsweetened almond milk, and stevia. Drizzle on top of the donuts. It makes extra so if you want you can use the extra chocolate to dip the bottoms of your donuts in. :)
Nutritional information (for one donut of five): 97 calories; 3 g fat, 15 g carbs (3 g fiber), 4 g protein
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