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| 2 1/2 | Cups | Blanched almond meal / flour | | 1/2 | Teaspoon | Baking soda | | 1/2 | Teaspoon | Salt | | 6 | Tablespoons | Honey | | 1/4 | Cup | Coconut oil | | 1 | Tablespoon | Vanilla extract | | 1 | Teaspoon | Lemon juice | | 3 | Large | Eggs, whole | | --- | ----- | ----- | | 1 | Can | Full fat coconut milk | | 1/2 | Cup | Honey or maple syrup | | | Pinch | Sea salt | | 1 | Tablespoon | Butter, ghee, or coconut oil | | 2 | Teaspoons | Vanilla extract | | 1/4 | Cup | Coconut, finely shredded | | --- | ----- | ----- | | 12 | Ounces | Chocolate chips |
| directions | For DONUTS:
Preheat the oven to 350 degrees.
In large bowl, mix together almond flour, baking soda, salt.
In another bowl, combine honey, oil, vanilla, lemon juice and eggs.
Add the oil / honey mixture to the dry ingredients. Mix until just combined.
Scoop the batter into a ziplock bag, twisting the other end to close it. Snip off the end of one corner with scissors. Squeeze the batter into each well greased donut mould about 3/4 full. Smooth tops if needed and bake 10-12 minutes. Let cool in pan for 5 minutes. Remove from the pan and cool on wire rack.
For COCONUT CARAMEL:
In a small-medium sauce pan, bring the coconut milk, honey, and salt to a boil over medium high heat, being sure that they are well combined. Reduce to medium heat, and let the mixture boil down for about 35-40 minutes.
Add the butter and vanilla, stirring it till well incorporated. Continue cooking for another 5-15 minutes or as long as needed until it is a deep caramel color. Don't rush the process. Depending on how hot your burner is this process could be faster or slower. Stir often toward the end to keep the bottom from burning too much. A little burning is fine as long as you are stirring it in to the mixture. It will give it a darker flavor.
Remove from the heat, transfer to a bowl and let cool for 5 minutes then stir vigorously until it's creamy, shiny, and smooth.
While the caramel is cooking, spread coconut out on an ungreased cookie sheet and toast the coconut in a 325 degree oven. Stir until golden, about 5 minutes. Remove from oven and let cool.
Mix the toasted coconut into the caramel minus a tablespoon or so for garnishing later. Use coconut caramel while still warm for best spreading results. Caramel can be made ahead of time without the shredded coconut and reheated in the double boiler.
For CHOCOLATE:
Melt chocolate in double boiler on low heat or microwave. Dip bottoms of donuts in chocolate. Drizzle caramel over tops of donuts. Then drizzle the tops with melted chocolate, sprinkle with additional toasted coconut, if desired. |
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