Mini Sugared Donut Holes with Coffee Chocolate Dipping Sauce

By: Analiese Trimber

We’re probably not the only ones a little excited about 2020 finally coming to a close. What a year it’s been, and a year we are ready to leave behind, while taking our lessons learned with us. Even though our celebrations might look a little differently this year, there are still several reasons to celebrate this New Year’s. Why not ring in a new year with good food, and a special treat that will keep the vibe elevated, in the comfort of your own home?

We’ll be celebrating with these sugared Donut Holes, served with a delicious Satori chocolate coffee dipping sauce, because let’s face it – we all might need a little help staying awake until midnight. Made with simple ingredients, these donut holes pair perfectly with the rich chocolate and coffee flavor that results from combining Satori Singles Milk Chocolate and fine espresso powder. The donuts themselves also feature a little cinnamon and espresso powder to tie the two together.

Satori Singles Milk Chocolate is the perfect choice for our chocolate coffee dipping sauce. For this recipe, we use three squares of Satori chocolate, in addition to about 2 ½ bars of chocolate of your choice (10 oz) to get the perfect dose. Each square of Satori Milk Chocolate contains 10mg THC, so three squares yields about 5mg THC per serving, perfect for a light buzz, or slightly more if you’re a chocoholic.

While donut hole pans do exist and will make for that perfectly round shape, you can easily make your donut holes in a mini muffin pan and they will taste just as delicious!

Satori Donut Holes with Chocolate Coffee Dipping Sauce

Makes 25-30 donut holes, dipping sauce for 6 servings
~5 mg THC


For the donut holes

  • ¼ cup butter, vegan butter, or oil
  • 1 cup cane sugar, divided
  • 4 eggs
  • ¼ cup coconut cream or heavy cream
  • 1 tsp vanilla extract
  • 2 ¼ - 2 ½ cups all-purpose flour, or 1:1 gluten-free flour blend
  • 2 ¼ tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp cinnamon
  • 2 tsp espresso powder
  • ½ tsp sea salt

For the dipping sauce

  • 3 Satori Singles Milk Chocolate (10mg THC per bar, 17g each)
  • 10 oz chocolate of choice
  • 2 tsp espresso powder

1. Preheat oven to 425 degrees Fahrenheit. Using an electric mixer or whisk, beat butter/oil and ½ cup cane sugar until fluffy.

2. Add eggs, cream, and vanilla extract and whisk until fully incorporated.

3. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, espresso powder, and sea salt.

4. Add dry ingredients to wet, and mix until dough forms. The dough should be soft but not soft enough to stick to your hands, more on the sticky side. If your dough is too wet, depending on the size of your eggs, add 1 tbsp of flour at a time until you reach desired consistency.

5. Place ½ cup cane sugar in a bowl. With slightly damp hands, take about 1 ½ tsp spoonful of dough. Roughly roll into a ball shape (it’s okay if the dough is too wet to form into an exact circle), then roll in the bowl of sugar, covering all parts of the dough. Form the dough into more of a ball shape, it will be easier once covered in sugar. Place dough in mini muffin tin. Repeat with remaining dough. Bake for 8-10 minutes, or until done and a toothpick is inserted and comes out clean.

6. Melt your chocolate. You can microwave in 30-second increments, stirring in between, use a double boiler, or melt in a saucepan on the lowest heat possible, stirring constantly. Once melted, whisk in espresso powder until dissolved. Serve with donut holes!