Growing up, my father used to have an empty Sparklettes water bottle filled to the rim with change, stashed away in his closet.  Being the respectful kid that I was, I was well aware of it and would help myself to a dollar or twenty. In change, mind you. Perhaps this is why, to this day, I still *love* quarters. Brings back fond memories of theft. I promise this has something to do with Tiramisu mini donuts. Be patient with me.

Tiramisu Mini Donuts - Fork & Beans

But in my defense, my dad never touched the money. In fact, the water bottle was just a deposit slot meant for the sole purpose of emptying out his pockets. It was collecting dust. Someone had to be the helpful one and put the money to good use. Glad to be of service. I mean, I was merely keeping the bottle from overflowing. That’s what we call quality control. You’re welcome, dad.

Tiramisu Mini Donuts - Fork & Beans

So what exactly would I do with my over-filled pockets? Go to the donut shop, but of course! I had 2 donuts and a carton of milk that called my name on a weekly basis {not the healthiest choice, sure} but I had a love affair with donuts. Despite the fact that I don’t buy them anymore, they still have soft spot in my heart {not to mention have given me a soft, squishy bottom in their loving memory}. And in their honor, I thought how fun to combine one of my favorite childhood foods with one of my favorite adulthood desserts, Tiramisu.

Tiramisu Mini Donuts - Fork & Beans

Tiramisu Mini Donut Recipe

Gluten, dairy, and egg free

Makes 24 mini donuts

INGREDIENTS:

For the donut

  • 1/2 c. brown rice flour (Authentic Foods brand)
  • 1/2 c. sorghum flour (Authentic Foods brand)
  • 1/4 c. potato starch
  • 1/4 c. arrowroot powder
  • {OR 1 1/2 c. flour mix}
  • 1 tsp xathan gum
  • 3/4 c. sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 c. non-dairy milk (I used hemp) + 2 Tbs apple cider vinegar (sit for 5 minutes)
  • 1/2 c. oil
  • 1 tsp vanilla extract
  1. Preheat oven to 375 degrees. Grease 2 mini donut pans {or use 1 at a time}.
  2. Combine flours, starches, xanthan gum, sugar, baking soda and powder, and salt together until mixed thoroughly.
  3. Make a well in the middle of the bowl. Add remainder of ingredients. Mix with a wooden spoon until just combined.
  4. Either scoop into a Ziploc baggie and pipe into donut pan OR spoon into pan.
  5. Bake 8-10 min until golden. Allow to cool completely in pan.

*You can also make these as cupcakes too*

For the Frosting {adapted from Food Network}

  • 1/2 c. vegan butter, softened
  • 1/2 c. vegan cream cheese, softened
  • 3 c. powdered sugar
  • 1/8-1/4 c. hemp milk
  • 1 tsp vanilla
  1. Cream butter and cream cheese with an electric mixer until smooth.
  2. Add sugar, 1 cup at a time until well combined.
  3. Add milk and vanilla and mix until fluffy.

Remainder Ingredients:

  • 1 c. Kahula
  • 24 chocolate-covered coffee bean {homemade or store bought}
  • cocoa powder, for dusting
  • muffin liners, to hold in the Kahula

ASSEMBLE:

  1. Place each donut into a muffin liner.
  2. Put 1 Tb Kahula into the middle section of the donut to absorb.
  3. Pipe frosting on the top of the donut.
  4. Dust with cocoa powder, using a small strainer.
  5. Top with a chocolate-covered coffee bean.

Tiramisu Mini Donuts - Fork & Beans

These donuts are so flippin’ good–but then agin, I don’t think you need me to tell you that. The pictures speak for themselves. So much so that I’m currently gathering up all my quarters and depositing them into my pockets for good times’ sake..Tiramisu Mini Donuts - Fork & Beans