I love anything chocolate and coconut flavour, bounty bars are my downfall. These tasty little balls are a great way to get those delicious flavours and make a great alternative breakfast or just a snack to pick at throughout the day.
Some recommended items from our kitchen to make this dish…
- Cake pop maker, although this makes cake pops it is also great to make little donut balls, or a silicone cake pop mould.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Cooking syringe to inject the fillings.
- Cake cooling racks, so handy to have.
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INGREDIENTS:
- 45g oatbran
- ½ tablespoon sweetener
- ¼ teaspoon baking powder
- 1 egg
- 25ml whole milk
- A few drops of coconut flavouring
For the filling:
For the coating (Optional):
- Desiccated coconut
- 1 teaspoon sweetener
METHOD:
- Add the dry ingredients to a bowl and give a quick mix.
- In another bowl whisk the egg and coconut flavouring until pale, add the milk and give a quick mix.
- Stir the egg mixture into the dry ingredients until well combined.
- Leave to soak for a few minutes.
Doughnut machine:
- Pour the mixture into each cavity until almost filled to the top. Close the lid and cook for 4-5 minutes. You will need to do this in batches depending how many holes your machine has.
- Place on a cooling rack to cool completely.
Oven:
- Preheat oven 180°C fan.
- Lightly grease your silicone cake pop moulds, this will prevent them from sticking.
- Take the half of the mould without the air holes and place it on a baking tray.
- Fill each of the cavities of your mould with the batter.
- Gently place the top half of the mould on top of the bottom mould, ensuring that the edge of the moulds inter-lock.
- Place in the oven and bake for around 10 – 12 minutes.
- Gently lift up the top half of the mould when cooked and poke a cocktail stick into the centre to check it comes out clean.
- When they are cooked, slowly and gently remove the top half of the mould.
- Leave your doughnuts in the bottom mould to cool slightly.
- Once they are cooled and safe to handle, gently pop the doughnuts out the mould and place on a cooling rack to cool completely.
- Once completely cooled fill with the Sweet Freedom chocolate by inserting the syringe into the centre and squeezing a small amount in.
- Roll each one in the coconut if using.
Hickmans Slim Kitchen 