Salted caramel. Popcorn. Donuts. What more could you ask for in
These sweet treats are as good (if not better) than the traditional
things and guess what? They are so easy to make AND they're
I'll wait for you to go preheat your ovens.
If you would like to see how simple these are to make then head to
my media tab and watch the video or click here.
You can also omit the popcorn & allow the caramel to sit longer to
thicken & keep these as a salted caramel donut. But let's be honest,
the popcorn is just fun!
V E G A N S A L T E D C A R A M E L P O P C O R N D O N U T S
For the donuts:
60ml aquafaba* (the liquid in a can of chickpeas)
100 ml unsweetened almond milk or coconut milk
50ml melted coconut oil
60g caster sugar
60ml maple syrup
1 tsp NOMU vanilla extract
1/4 tsp NOMU rock salt
2 tsp baking powder
1/2 tsp baking soda
150g ground almonds
200g gluten free flour blend
For the caramel donut topping:
1 can coconut milk
180g brown sugar or coconut sugar
1½ tsp NOMU sea salt
2 tsp coconut oil
2 tsp NOMU vanilla paste
For the caramel popcorn:
1 Tbsp coconut oil
1/2 cup popcorn kernals
½ cup maple syrup
3 Tbsp almond/ peanut/ cashew nut butter
1 tsp NOMU vanilla extract
½ tsp NOMU sea salt
Prepare the donuts: preheat oven to 190 degrees C and lightly grease two donut mould pans.
In a small mixing bowl, add aquafaba and use a beater to vigorously blend until soft peaks form - about 1-2 minutes. Set aside. (If yours doesn’t quite whip up into soft peaks, it’s fine. Just get them as fluffy as possible! A sprinkle of cream of tartar helps them firm up if needed!)
Warm almond or coconut milk in the microwave and set aside.
In a large mixing bowl, add the melted coconut oil. Then add the Selati brown sugar, maple syrup, vanilla extract and sea salt and whisk vigorously to combine - about 45 seconds. Then add applesauce and warmed almond milk and whisk once more to combine.
Add baking powder, baking soda, almond flour, and gluten-free flour and whisk to combine.
Lastly, add the whipped aquafaba and gently stir in trying to be as gentle as possible. If the batter appears too thin, add an extra 1 Tbsp ground almonds or gluten-free flour at a time until it thickens up. It should be semi-thick and more “scoopable” than pourable.
Divide batter evenly between donut tins, filling all the way full. There should be 11-12 donuts.
Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean and the top appears dry and fluffy.
To make the caramel popcorn, prepare caramel by placing coconut milk, brown sugar and salt into a small pot and bring to the boil. Allow to simmer for a minute. Lower heat and allow mixture to simmer for 20 minutes, stirring frequently.
Once mixture becomes dark and thick, remove from the heat and add in coconut oil and vanilla paste. Stir to combine and allow to cool slightly.
Place caramel into the fridge to become more hard/ spreadable.
Meanwhile, prepare popcorn by heating up coconut oil in a large pot and once the oil is hot and ready, place popcorn kernels and salt into the pot and put on the lid. Swirl the pot while listening to the popcorn pop. The swirling will help the popcorn not stick to the bottom and burn!
Once the popping sound has slowed down, remove from the heat and place onto a lined baking tray.
To make the caramel sauce: In a small, heavy bottomed pot, bring the maple syrup to a boil over medium heat. Keep a watchful eye on the syrup and continue boiling for 2½ minutes, reducing heat only if necessary to prevent overflow. Remove the pot from heat. Add the nut butter, vanilla extract and rock salt and whisk until well blended. Pour over the popcorn and toss to coat evenly.
Bake for 6 minutes at 180 degrees C and allow to cool fully.
Assemble donuts (finally): Place a generous helping of smooth caramel onto donuts and top with caramel popcorn!