Mini Baked Samoa Donuts

![b]Donuts:[/b] Preheat oven to 350 degrees. Grease a mini donut pan. (Or regular donut pan if that is all you have.) Mix almond milk and lemon juice and let it sit for 5 minutes to make the buttermilk. In a large mixing bow, add the flour, sugar, baking powder, baking soda, salt and flax seed. Stir until combined. Add the coconut oil and the almond milk and mix just until combined. Use a piping bag or ziplock bag with one corner cut off to pipe the batter into your prepared pan, filling each one about 2/3 full. Bake for 6-8 minutes, or until donuts spring back when touched. Allow to cool for 5 minutes in the pan then move to a wire baking sheet to finish cooling off. While the donuts cook, toast the coconut over a sauce pan on medium heat. Moving around the coconut as it browns. Once golden brown remove from heat and let cool. ![b]Caramel: [/b] In a blender, add the dates, milk, maple, vanilla and coconut oil. Blend until smooth. You may need to push the caramel down the sides to ensure it all gets blended. Add caramel to a bowl and add the toasted coconut. Mix well. Set aside. ![b]Chocolate:[/b] Melt chocolate with the oil in a microwave safe bowl that is large enough to dunk the donuts into. Microwave for 1 minute on 50% power, then check, stir and continue in 30 second intervals on 50% power until smooth. Place a wire rack over a sheet of parchment paper or baking sheet. Dip each donut into the melted chocolate slightly half way up the sides, letting the excess to drip off. Then place on wire rack chocolate side up. Repeat until all donuts are coated. Reserve remaining chocolate for drizzling over donuts and let chocolate dry. Once the chocolate on the bottom is dry. Spread the coconut caramel on the opposite side and drizzle with the remaining chocolate. Serve immediately or let dry, store in an air tight container in the fridge.