These baked Nanaimo Bar Donuts are rich, melt in your mouth, with a hint of vanilla are perfect for any Canadian celebration.
Over the last few weeks, when recipe developing and testing, Phil and I have been extremely inspired by combining two of our favourite foods into one visionary dish. There’s that time we combined the comforting Grilled Cheese and French Onion Soup, and that time we combined the brunch French Toast and Cake, but this sweet combination of two Canadian favourites, is possibly our best marriage yet. Ladies and gentleman, meet the Nanaimo Bar Donuts.
While the donut needs no introduction, Nanaimo bars are a very popular Canadian confection, named after the west coast city of, you guessed it, Nanaimo, British Columbia. On many occasions, Phil has visited this glorious province, but Nanaimo Bars are the closest (and most delicious) I’ve come to experiencing the beauty of BC with it’s rich, melt in your mouth, and hint of vanilla taste with a chocolate, coconut and nut combination.
Without losing these flavours, our baked Nanaimo Bar Donuts mirror the Canadian classic and are perfect for any Canadian celebration. Hint, hint.
Chef Sous Chef
Baked Nanaimo Bar Donuts
Without losing the flavours of the classic, our baked Nanaimo Bar Donuts are melt in your mouth, with a chocolate, coconut and nut combination and a hint of vanilla.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 donuts 1x
- Category: Food + Drink, Brunch, Dessert, Snack
- Cuisine: Canadian
- 2/3 cup whole wheat cake flour
- 1/3 cup graham cracker crumbs
- 1/4 cup shredded unsweetened coconut
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 cup light coconut milk
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp butter (melted + additional for greasing the pan)
- 2 tbsp light coconut milk
- 3 tbsp butter (melted)
- 1/2 cup icing sugar
- 1 vanilla pod (seeds only)
No. 1 | Preheat oven to 350°. Grease the donut pan with butter.
No. 2 | In a medium bowl, mix together flour, graham cracker crumbs, coconut, cocoa powder, baking soda, and salt. In a separate bowl whisk the sugar, coconut milk, egg, vanilla extract and melted butter. Add the wet ingredients to the dry, and stir together until combined.
No. 3 | Portion the batter evenly in each ring of the donut pan. Bake for 10 minutes and allow to cool on a wire rack.
No. 4 | While the donuts are cooling. In a small bowl, whisk together the 2 tbsp coconut milk, 3 tbsp melted butter, icing sugar, and the vanilla seeds.
No. 5 | Once the donuts are cool, dip the top half of each in the glaze and allow to set on a wire rack.
No. 6 | Top with a sprinkle of cocoa powder or chocolate shavings.