Get ready to transform your vegan dessert game with the most irresistible treat that'll make your taste buds dance! 🍩✨ These Vegan Baked Samoa Donut Holes are about to become your new obsession - imagine the perfect blend of rich chocolate, creamy caramel, and toasted coconut in one bite-sized explosion of flavor. Whether you're a dedicated vegan, a dessert enthusiast, or just someone who loves mind-blowing treats, these donut holes are guaranteed to make you forget everything you thought you knew about plant-based sweets!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 12 servings
Ingredients
- 1 cup flour
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 1/2 cup almond milk
- 1/4 cup coconut oil
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup shredded coconut
- 1/2 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with silicone muffin cups to prevent sticking.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. Whisk together until well mixed.
- In a separate bowl, mix together the almond milk and melted coconut oil. Stir until fully combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the shredded coconut until evenly distributed throughout the batter.
- Using a spoon or a small cookie scoop, fill each muffin cup about 2/3 full with the batter.
- Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the donut holes from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- While the donut holes are cooling, prepare the caramel sauce if you’re making it from scratch, or simply have your store-bought caramel sauce ready.
- Once the donut holes are completely cooled, dip the top of each one into the caramel sauce, allowing any excess to drip off.
- After dipping in caramel, roll the top of each donut hole in additional shredded coconut, pressing gently to ensure it sticks.
- Let the caramel set for a few minutes before serving. Enjoy your delicious vegan baked Samoa donut holes!
Tips
- • Make sure your coconut oil is melted but not hot when mixing with almond milk to prevent ingredient separation. • Don't overmix the batter - a few small lumps are actually perfect for tender donut holes. • Use a small cookie scoop for uniform-sized donut holes that bake evenly. • Let the donut holes cool completely before caramel dipping to prevent sauce from sliding off. • For extra decadence, try using homemade caramel sauce instead of store-bought. • Store donut holes in an airtight container at room temperature for up to 3 days. • Pro tip: Toast the coconut slightly before rolling for an enhanced nutty flavor!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 2g
Fat: 12g
Saturated Fat: 9g
Cholesterol: 0mg
