Wednesday, October 10, 2012

Paleo Chocolate and Salted Caramel Muffins/Doughnuts

I'm calling these doughnuts because I'm jealous of everyone with doughnut pans right now. So I made little cakes in my cupcake pan and used my apple corer to put holes in the middle. Whatever. It totally makes a difference.  Don't cut out the middle and they are muffins. You could call them cupcakes, but say it quietly out of Dessertstalker's hearing.

Also I'm in love with Lindt's Dark Chocolate with A Touch of Sea Salt. The stuff is amazing. After experimenting with a paleo caramel slice recipe, and eating the fore mentioned chocolate, I was inspired to make my doughnuts salted, caramel and of course, chocolate. The actual cake recipe is just something I completely made up on the spot. I was pretty surprised to have them turn out perfectly the first time. Things don't always do that for me.

Paleo Chocolate and Salted Caramel Muffins/Doughnuts
Makes 6 and a good lick of the bowl

For the cake mix:
1 cup almonds
1 cup dates
30g grass-fed butter
1 tbs coconut cream
1/2 cup water
2 tsp apple cider vinegar
1 tsp bicarb soda
2 free range eggs
3 tbs cocoa
pinch salt

Pre heat oven to 200c.
Process almonds until starts to clump together, transfer to bowl. Process dates with cream and melted butter until smooth, blend in water. Transfer date mix to saucepan and simmer, stirring occasionally until mix darkens slightly. Remove from heat and leave to cool.
In the mean time, whisk eggs, then whisk in vinegar. Stir the bicarb, cocoa and salt into the almond meal.
Whisk date caramel into the egg mix, then mix in the dry ingredients.
Bake in a greased pan for ~23 mins (Remember I have a doggy oven, they are ready when toothpick comes out clean). Let cool in pan.

For the frosting:
 140g can coconut cream, from the fridge (if you live in Aus, I can't recommend Woolworths select coconut cream highly enough. I've tried so so so many brands and that is the best, plus there's no water)
1/2 cup dates
1 tsp sea salt
1/3 cup water
20g butter

Once again, make the caramel from dates as in previous instructions, using 1 tbs cream from the coconut cream measurement. Once your caramel is cool, stir in the salt. Then whip your coconut cream, and whip in the cooled caramel.

Assemble your chosen cake form by spreading the frosting over the top and finishing with a sprinkle of sea salt.