Mini Doughnuts With Salted Coffee Caramel

Have you ever heard of the Italian chocolate hazelnut paste called ‘Nutella’?

MINI DOUGHNUTS WITH SALTED COFFEE CARAMEL [VEGAN, RAW, GLUTEN-FREE]

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.

http://www.onegreenplanet.org/vegan-recipe/mini-nutella-donuts-with-salted-coffee-caramel/