Welcome to Buttercream Fanatic: Vacation Edition! As you read this, I am probably lost somewhere in Chile or Easter Island. Hopefully in a good way. While I'm finding my way back to civilization, and hopefully empanadas, I have another guest post for you! Last week Pamela brought you a fresh, healthy and absolutely gorgeous Watermelon Strawberry Lime Smoothie. Because life is all about balance, today we have doughnuts.
Actually, calling them doughnuts might be selling them short. These are, if anything, Doughnuts Extraordinaire, coming to you straight from the kitchen of the talented and hilarious Kylie, who blogs over at Imma Eat That, and shares my love of black bean brownies (I think/hope). I guest posted awhile back for Kylie while she was on her vacation, and you'd better believe I jumped at the chance for her to reciprocate. Kyle's recipes never cease to amaze me with their creativity and deliciousness, but this time, I think she's really outdone herself.
Hiiiii! My name is Kylie and I blog over at Yeah…imma eat that, a blog all about making delicious food healthy. It’s pretty much my happy place where I babble on about dessert and breakfast (or dessert for breakfast), with the occasional mention of a lunch or dinner recipe. But that’s enough about that.
A couple months ago I asked Nora to write a guest post for me while I was away on vacation. She agreed and made the most incredible, fudgy brownies. So while Nora is jet setting around the world, I’m thrilled to be here talking to you about my very favorite thing: doughnuts.
Okay, that’s a lie. My favorite thing is actually cinnamon rolls. And speaking of cinnamon things, how have I still not made these?! I for real need to get my stuff together and set some priorities in life. I mean, study grad school things or bake scones? I’m leaning towards the latter.
But when I’m not obsessing over cinnamon rolls, doughnuts are a wonderful thing to preoccupy my mind with. Personally, I’ve always been a cake doughnut type of person. When I was little, once a month my mom would take me by the local doughnut place for breakfast before school. One strawberry frosting topped vanilla cake doughnut (with sprinkles, duh) + doughnut holes + chocolate milk. And then we would listen to NPR on our drive to school and my elementary-school-self would feel all sophisticated and what not as I sipped my chocolate milk.
Now these here doughnuts aren’t cake doughnuts. They’re not fried or baked; they’re just umm…refrigerated. Are you catching what I’m throwing at you? Don’t throw it back…just go with it.
The number one delightful thing about no-bake treats is that you get to eat the dough because there are no raw eggs to worry over. Awwyeah.
So here’s what you do for these: you press the dough into the doughnut molds, allow them to set in the fridge and then dip the entire doughnut bottom in dark chocolate. They reminded me of Caramel Delights/Samoa Girl Scout Cookies. Add a dark chocolate drizzle and you may just give Girl Scouts a run for their money. Not that this is a competition. But if it was, we win.
No-Bake Trail-Mix Doughnuts
1 cup old-fashioned oats
1 cup shredded coconut, unsweetened
1 tablespoon flour (I used oat flour)
½ cup ground flaxseed
½ cup pecans, roughly chopped
¼ teaspoon salt
1/3 cup + 1 tablespoon honey
1/3 cup coconut oil
2 tablespoons mashed banana
¼ teaspoon vanilla
1/2-2/3 cup dark chocolate chips (for melting and dipping doughnuts in)
In a large bowl, combine oats, shredded coconut, oat flour, ground flaxseed, pecans and salt. Set aside.
In a microwave-safe bowl, place the honey and coconut oil. Microwave for 15-20 seconds, until honey is thinned and coconut oil is melted. Add mashed banana and vanilla into the honey-coconut oil mixture.
Pour wet ingredients into your dry ingredients and stir to combine. Use your hands to squeeze the dough together to make sure everything is well incorporated. The dough will seem dry.
Spray a doughnut pan with non-stick cooking spray and pack the dough into the doughnut-shaped molds. Firmly press down on the dough to really pack them into the doughnut shape. I made 6 large doughnuts and 7 mini doughnuts.
Cover and refrigerate for at least 2 hours (or even overnight). After the no-bake doughnuts have had time to set, melt chocolate in a shallow bowl. Use a butter knife to carefully loosen the doughnut from it’s mold and then pop the doughnut out. They should stay together pretty well, but still be gentle with them. Dip the flat bottom of the doughnuts into the melted chocolate. Place in the fridge and allow the chocolate to harden. Store in the fridge for up to a week. Makes 9 regular sized doughnuts (I made 6 regular sized doughnuts and 7 small doughnuts).