Raw Mini Chocolate Salted Caramel Doughnuts

A couple weeks ago I took a poll as to what raw doughnuts to make.  There were three options, all delicious.  Although red velvet ended up winning, the chocolate salted caramel was a close second. Not wanting to dissapoint my readers, I decided to make them this weekend, and I am glad I did!  Afterall, the combination of dark chocolate, caramel and a bit of salt is just plain drool worthy!

For the doughnut batter, I wanted to create something that was brownie like.  I made it a little different than the others I have made in that I added a bit of apple for sweetness.  It may sound unusual, but trust me, once all blended together, this tasted like the most amazing brownie batter I have tasted in a long time!  It was tempting to simply eat the bowl of it...but that would defeat the purpose of doughnuts.

I am happy I waited though, once they were topped off with the date caramel and fleur de sel, they were heavenly!  Like mini turtle cakes...totally crave worthy, sweet and salty! I like this raw mini doughnut making buisness, I am thinking I need to come up with even more flavors!

Raw Mini Chocolate Salted Caramel Doughnuts
Makes 8doughnuts:
1 cup sprouted buckwheat dehydrated until dry
1/2 cup pecans, soaked and dried
3/4 cup dried shredded unsweetened coconut
1/3 cup cacao powder
1/4 tsp sea salt
1 Tbsp raw coconut nectar
1 tsp pure vanilla extract
14 dates, pitted
1 cup chopped organic apple

caramel:
10 medjool dates, pitted
2 Tbsp macadamia or raw coconut butter
2 Tbsp raw coconut nectar
2 tsp pure vanilla extract
3 Tbsp filtered water
1/2 tsp sea salt
1 Tbsp coconut oil

fleur de sel

To prepare the doughnuts, process buckwheat, pecans, coconut and sea salt in a food processor until the pecans are fine crumbs, then add the cacao, nectar, vanilla and dates and process until well mixed. Add the apple and pulse until well blended. Form the mixture into 8 doughnuts (it will be sticky, so it helps if you oil your hands), place on a dehydrator sheet, and dehydrate for 6 hours (or until the outside is dried and the middle is still a little moist.
Meanwhile, to make caramel, combine all ingredients in a food processor and blend until smooth. Press the caramel through a fine meshed strainer to remove any bits of date (optional, but makes a smoother caramel).
Top doughnuts with the caramel (I put mine in a pastry bag for easier drizzling), sprinkle with fleur de sel, and serve!