Caramel Turtle Donuts!
My favorite combination of all time is chocolate and caramel.
Throw in some Pecans and you have yourself a turtle donut!
Why turtle you may ask?
This original combination of chocolate, caramel and pecans made into small bite sized candies resembled a turtle and the name stuck.
So now pretty much anything that is made of chocolate, caramel and pecans can technically be named a turtle dessert and everyone will know it is a combination of those three ingredients in some way shape or form.
Like this Turtle Cheesecake for example!!
Today I made donuts and let me tell you – this is one donut that eats like a grand dessert!
Sure you can eat these for breakfast, after all chocolate is the breakfast of champions; but this donut can be served up as a delectable dessert just the same!
Cake donuts were always my favorite.
I would take a chocolate cake donut over a yeast raised and filled donut any day.
So for me, this moist chocolate cake donut loaded up with caramel and pecans then filled with a spot of fudge in the center is my donut supreme!
*You will notice I am using palm sugar paste for my caramel recipe, I do prefer making caramel out of palm sugar paste, but you can use another sugar if you like. CLICK HERE and skip to 4:46 for a video on the differences in each sugar in making this caramel.
- For the Donut Batter:
- All Purpose Flour 1 cup (125g)
- Natural Cocoa Powder Unsweetened¼ cup (20g)
- Light Brown Sugar ½ cup (105g)
- Baking Soda 1 teaspoon
- Salt ¼ teaspoon
- Almond Milk ½ cup (120ml)
- Ground Flax Seed 1 Tablespoon (8g)
- Hot Water 3 Tablespoons (45ml)
- Coconut Oil Melted 4 teaspoons
- Vanilla Extract 1 teaspoon
- For the Caramel:
- ½ cup Palm Sugar Paste or coconut, light brown sugar or regular sugar
- ½ cup coconut milk (120ml)
- Salt pinch
- Vanilla Extract 1 teaspoon
- *Optional Fudge Icingfor the center dollop, you will only need a small amount though so a whole recipe is too much, easier to do half recipe then freeze the icing or save it for something else.
- Sea Salt as needed *optional
- Pecans Chopped Toasted approximately ½ cup
- First make the caramel sauce by combining the palm sugar and coconut milk together in a sauce pot and whisk smooth until it starts to boil
- Once it boils reduce heat to medium and stop stirring and let it reduce to almost half the original volume (which would be about ½ cup) this should take about 5 minutes, not much longer
- Add the salt and vanilla extract and swirl the pan to combine
- Pour into a heat proof container to cool and then make the donut batter
- For the donut batter: Combine ground flax seed with hot water and whisk smooth
- Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
- In a large mixing bowl combine the almond milk, melted coconut oil, vanilla extract, brown sugar and flax egg and whisk smooth
- Add the sifted flour, cocoa powder, salt & baking soda and whisk smooth.
- Transfer batter to a pastry bag and pipe almost to the top into each of the lightly greased cavities.
- Bake in a preheated 350°F oven for approximately 10-12 minutes for the larger donuts (8 minutes for the mini's). or when they spring back when gently pressed they are done.
- Cool then dip in the cooled caramel, chopped pecans and the optional swirl of fudge icing in the centers.
- A sprinkle of crushed sea salt is a great addition to cut the sweetness of all the elements of this donut!
They can be left at room temperature for a day or two, but the fudge icing usually gets a bit too soft