Vegan Baked Samoa Donut Holes
It is Girl Scout Cookie Season again! It always inspires me! I was a Girl Scout when I was a kid, for like a month. I think I just really wanted in on that Girl Scout cookie action. When cookie season was over, I got really bored and wanted to quit. I guess that was a good indication of how my life would turn out. I should just wear a sign that says, “I am only here for the food”. Truth! So, this year, I have decided to make a adorable snack based on the Samoa cookies. These donut holes are baked, not fried, then one side is dipped in dark chocolate, the other in caramel and topped with toasted coconut and more dark chocolate. They are to die for.
I used my basic vegan vanilla cake donut recipe, then used a mini muffin pan to bake little donut holes. You can certainly just use a donut pan if you want, I just love how these little holes pop right in your mouth. Then I melted dark chocolate to dip one side, and made a super quick, super easy, vegan caramel for the other side, topped with coconut and then drizzled with more melted dark chocolate! Perfection!
My parents used to buy Girl Scout cookies when I was a kid, and the Samoas were always my favorite! I would try to hide one box away for myself! The chocolate, caramel and coconut combo is amazing. I add a bit more salt to my caramel as well to give it an extra depth! These come together with one bowl and bake in 10 minutes. While they are baking, you can quickly put together the remaining elements, and bam! The best f’ing donut holes ever!
Making all the toppings is a bit of work, but I promise it is worth it. They are also each so easy, the only reason I say it is a bit of work it is because there are 3 different elements to put on top. One is microwaved, so no skill required there, one is toasted, so also no skill either, and the caramel is just heated on the stove, you just have to keep your eye on it. No biggie! Have fun! Enjoy! And yay! for the Girl Scouts, and their damn delicious cookies!
- 2 1/4 C. All purpose flour
- 1 1/2 tsp. Baking powder
- 1 tsp. Baking soda
- 1 tsp. Salt
- 1 C. Sugar
- 4 Tbsp. Flax meal+6 Tbsp. Water
- 1 C. Almond milk
- 1 tsp. Vanilla
- 3 Tbsp. Coconut oil,melted
- 1 C. Coconut cream
- 1 C. Coconut sugar, or white sugar
- 1 tsp. Salt
- 2 tsp. Vanilla
- 1 C. Coconut, shredded or flakes, toasted
- 8 oz. Dark chocolate, melted
- Toast the coconut, either in a toaster oven set on toast, for about 5-10 minutes until it gets golden brown, or in an oven set to 400 degrees for 5-10 minutes until they brown, Set aside.
- Preheat oven to 350 degrees.
- In a large bowl combine the flour, sugar, baking powder, baking soda and salt.
- Mix together the flax and water to make 2 flax eggs. Let thicken for a minute.
- Add flax eggs, almond milk, vanilla and melted coconut oil to the dry ingredients.
- Stir everything until fully combined.
- Using a prepared mini muffin pan, fill about 1/2 way.
- Bake at 350 degrees for 10 minutes.
- While the donut holes bake, make the caramel, add all the ingredients to a sauce pan, bring to a boil, reduce to a simmer, and let simmer for 3-5 minutes. Take off the heat. It will thicken as it cools.
- Once the donut holes are done, let cool. As they cool, melt the chocolate in the microwave in 30 second intervals, stirring after each interval.
- Once the donuts are cool, dip one side in chocolate, let firm up a bit, dip the other side in caramel, and top with toasted coconut. Drizzle more chocolate on top if you want.
- Let firm up,enjoy!
- I put the donut holes into the freezer once I dipped them in chocolate to help the chocolate harden faster and make it easier to dip in the caramel.
- I then put them in the fridge when they were complete to firm everything up so I could eat them quickly!