one green planet
one green planet

Have you ever heard of the Italian chocolate hazelnut paste called ‘Nutella’? I bet you probably have! Like most children in Belgium, I grew up eating tons of Nutella sandwiches for breakfast. They were my favorite weekend treat. They even inspired me to create this super simple recipe for Mini Nutella Doughnuts with Salted Coffee Caramel (don’t worry: there’s no real coffee in them). I love enjoying these guilt-free chocolate treats with a nice cup of green tea. I hope you will like them too!

Mini Doughnuts With Salted Coffee Caramel [Vegan, Raw, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

452

Serves

4 small donuts

Ingredients

Chocolate Donuts:
  • ½ cup of hazelnuts
  • ½ cup of cashews
  • ½ cup of almonds, soaked for 8 to 12 hours and dehydrated until crisp
  • ¼ cup of date paste
  • 3 tablespoons of cacao, unsweetened
  • 1 tablespoon of carob powder (or extra cacao and sweetener)
  • 20 drops of coffee extract (optional)
  • 2 large pinches of Himalayan crystal salt or sea salt (or more to taste)
Coffee Caramel:
  • 6 tablespoons of date paste
  • 1 teaspoon of orange or lemon juice
  • 1 teaspoon of coffee extract (or more to taste)
  • 2 large pinches of Himalayan crystal salt or sea salt
Garnish:
  • 1 teaspoon of orange zest, finely chopped
  • 1 small piece of star anise, grated

Preparation

Chocolate Donuts:
  1. Combine hazelnuts, cashews and almonds in a food processor fitted with an S-blade. Process until finely ground.
  2. Add date paste, cacao, carob powder, coffee extract and salt. Process again until everything is well combined. Taste and add more sweetener or cacao if needed.
  3. Shape the sticky dough into small donuts. Leave a hole in the middle of each donut but cover the bottom of each hole with chocolate dough so the coffee caramel won’t just drip out.
  4. Place the donuts in the refrigerator so they can firm up while you prepare the coffee caramel.
Coffee Caramel:
  1. Combine date paste, orange juice, coffee extract and salt in a small mixing bowl. Stir with a spoon until well combined.
  2. Fill every donut hole with coffee caramel.
  3. Garnish with finely chopped orange zest and grated star anise for extra flavor.

Notes

These chocolate donuts will stay fresh for at least 4 days in an airtight container in the refrigerator. Replace the almonds with extra hazelnuts if you prefer chocolate donuts with a really strong Nutella flavor. Not so fond of the orange anise combination? Try garnishing the chocolate donuts with finely chopped cacao nibs & goji berries

Nutritional Information

Per Serving: Calories: 452 | Carbs: 56 g | Fat: 24 g | Protein: 11 g | Sodium: 270 mg | Sugar: 38 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

photourl

Julie Van den Kerchove

See My Recipes

Julie Van den Kerchove is a plant-based chef & author with a passion for low-carb high-fat keto cooking. After successfully healing herself from several chronic health conditions with the help of raw food, she founded Julie’s Lifestyle where she now offers raw vegan catering, culinary workshops, and raw vegan eBooks.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.