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Chocolate Caramel Doughnuts

by Ruth Crump
on 11th August 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Doughnuts don’t have to be deep fried and full of gluten of dairy to taste amazing. After my Coeliac Disease and IBS diagnoses, doughnuts were one thing I thought I would never eat again, so I recently decided to to create delicious free-from versions!


Chocolate Caramel Doughnuts

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These doughnuts may have more of a cake-like texture as they are baked rather than fried but trust me they are just as tasty, if not more!

Ingredients

  • For The Doughnuts
  • 120g melted coconut oil
  • 3 large eggs
  • 120ml maple syrup
  • 205ml unsweetened almond milk
  • 1 tbsp cider vinegar
  • 2 tsp gluten free baking powder
  • 100g ground almonds
  • 2 tbsp lucuma powder (optional)
  • 80g buckwheat flour
  • 100g rice flour
  • 55g cacao powder
  • To Decorate
  • 300g medjool dates
  • 2 tbsp melted coconut oil
  • 4 tbsp unsweetened almond milk
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • Desiccated coconut (optional)
  • Cacao nibs (optional)
Chocolate Caramel Doughnuts
Prep Time
Serves
6

Instructions

  1. Preheat the oven to 170oc and lightly grease 2 6-hole doughnut pans with coconut oil

  2. Mix the baking powder, ground almonds, flours and cacao powder together in a large bowl

  3. Add the remaining wet ingredients for the doughnuts to your blender or food processor and pulse 3-4 times until the mixture is smooth

  4. Pour the liquid ingredients into the large bowl and combine everything together with a spatula

  5. When you have a thick but smooth batter, divide it between the 12 doughnut holes

  6. Bake the dougnnuts for approximately 12 minutes until they have risen and a skewer (or knife) comes out clean

  7. Leave the doughnuts to cool in the pans for 10 minutes before running a palette knife around each one and placing them on the cooling rack to cool completely (they should come out of the pan really easily)

  8. While the doughnuts are cooling you can prepare the date caramel

  9. Roughly chop the dates and add them to your food processor along with the melted coconut oil, the vanilla and almond milk

  10. Pulse 4 times to break the dates down then process on a medium/high speed until it reaches a caramel texture, you may need to stop and scrape down the sides a few times

  11. When the doughnuts have cooled spread the date caramel over the top of each one them sprinkle on the cacao nibs and desiccated coconut if using

Ruth Crump

After being diagnosed with coeliac disease and IBS, I had to completely overhaul my diet. I found that the majority of gluten-free food on offer was tasteless, stodgy and full of sugar. I was eventually forced to embark on the low FODMAP diet, which meant I had to make even more changes to my diet. After a short while I became disillusioned with the tasteless, stodgy and sugar-laden foods available to me, so I decided to create my own.
Read more posts by Ruth Crump

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