I’m probably not the only one a little excited about 2020 finally coming to a close. What a year it’s been, and a year we are ready to leave behind, while taking our lessons learned with us. Even though our celebrations might look a little differently this year, there are still several reasons to celebrate this New Year’s. Why not ring in a new year with good food, and a special treat that will keep the vibe elevated, in the comfort of your own home?
I’ll be celebrating with these sugared Donut Holes, served with a delicious Satori chocolate coffee dipping sauce, because let’s face it – we all might need a little help staying awake until midnight. Made with simple ingredients, these donut holes pair perfectly with the rich chocolate and coffee flavor that results from combining Satori Singles Milk Chocolate and fine espresso powder. The donuts themselves also feature a little cinnamon and espresso powder to tie the two together.
Satori Singles Milk Chocolate is the perfect choice for our chocolate coffee dipping sauce. For this recipe, we use three squares of Satori chocolate, in addition to about 2 ½ bars of chocolate of your choice (10 oz) to get the perfect dose. Each square of Satori Milk Chocolate contains 10mg THC, so three squares yields about 5mg THC per serving, perfect for a light buzz, or slightly more if you’re a chocoholic.
While donut hole pans do exist and will make for that perfectly round shape, you can easily make your donut holes in a mini muffin pan and they will taste just as delicious!
Donut Holes with Chocolate Coffee Dipping Sauce
- Hand mixer or whisk
- Donut hole or Mini muffin pan
- Small saucepan
- ¼ cup vegan butter
- 1 cup cane sugar, divided
- 4 eggs
- ¼ cup coconut cream
- 1 tsp vanilla extract
- 2 ¼-2 ½ cups gluten-free all purpose flour
- 2 ¼ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- 2 tsp espresso powder
- ½ tsp sea salt
- 3 Satori Singles Milk Chocolate
- 10 oz chocolate of choice
- 2 tsp espresso powder
For the donut holes
- Preheat oven to 425°F. Using an electric mixer or whisk, beat butter/oil and ½ cup cane sugar until fluffy.
- Add eggs, cream, and vanilla extract and whisk until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, espresso powder, and sea salt.
- Add dry ingredients to wet, and mix until dough forms. The dough should be soft but not soft enough to stick to your hands, more on the sticky side. If your dough is too wet, depending on the size of your eggs, add 1 tbsp of flour at a time until you reach desired consistency.
- Place ½ cup cane sugar in a bowl. With slightly damp hands, take about 1 ½ tsp spoonful of dough. Roughly roll into a ball shape (it’s okay if the dough is too wet to form into an exact circle), then roll in the bowl of sugar, covering all parts of the dough. Form the dough into more of a ball shape, it will be easier once covered in sugar. Place dough in mini muffin tin.
- Repeat with remaining dough. Bake for 8-10 minutes, or until done and a toothpick is inserted and comes out clean.
For the dipping sauce
- Melt your chocolate. You can microwave in 30-second increments, stirring in between, use a double boiler, or melt in a saucepan on the lowest heat possible, stirring constantly.
- Once melted, whisk in espresso powder until dissolved. Serve with donut holes!