Raw Mini Pumpkin Doughnuts with Caramel

When I hear the word mini doughnuts, what comes to mind is being at the carnival with my Dad when I was about 5.  His friend owned one, and so we would go there often.  My favorite ride was the swings.  I would ride the swings over and over, and not have to get off since he knew the owners and they let me ride as many times as I wanted.  I think my record was 15 times riding the swings because I loved them that much.  Besides the swings though, I loved the mini doughnuts.  The sweet sugary little fried cakes that I would share a bag of with my Dad.  Although, I am sure I always ate more than half. It has been forever since I have had those mini doughnuts, and the memories of them are good.  However, don't believe I could bring myself to indulge in one now.  For some reason though I decided that I needed to make mini doughnuts this weekend.  No, I did not break out the fryer (which I do not own), I made raw pumpkin mini doughnuts, I "baked" in the dehydrator. 

I know, I am obsessed with pumpkin (or squash which I substitute for the pumpkin) lately.  But can you blame me?  It is after all prime pumpkin season.  Plus, it is nutritious, all the more reason to include it! 

I knew the doughnuts would be delicious when I made the dough and had a taste, it was sweet and perfectly spiced, the type of dough you want to keep eating but stop because if you didn't there would be no doughnuts.  It was even better once dehydrated! 

I decided to be a bit decadent and top the doughnuts off with raw caramel.  Frosting just wouldn't do it for me this time, it had to be something a little gooey and sticky.  The doughnuts tasted like autumn...I topped them with the caramel while they were still a little warm and they were heavenly! 

Raw Mini Pumpkin Doughnuts with Caramel
Makes 8

doughnuts:
3/4 cup pecans, soaked and dried
1 cup  dried shredded unsweetened coconut
1/4 tsp sea salt
1 inch chunk fresh ginger
1 tsp ground cinnamon
1/4  tsp ground cardamom
1 Tbsp agave nectar or honey
1 tsp pure vanilla extract
10 dates, pitted
1 cup  finely grated organic squash*

caramel:
10 medjool dates, pitted
2 Tbsp macadamia or raw almond butter
2 Tbsp raw agave nectar or honey
2 tsp pure vanilla extract
3 Tbsp filtered water
1/2 tsp sea salt
1 Tbsp coconut oil

To prepare the doughnuts, process pecans, coconut and sea salt in a food processor until the pecans are fine crumbs, then add the spices, agave nectar, vanilla and dates and process until well mixed. Add the squash and pulse until blended but not pureed (a few flecks of squash). Form the mixture into 8 doughnuts, place on a dehydrator sheet, and dehydrate for 6 hours (or until the outside is dried and the middle is still a little moist. 
Meanwhile, to make caramel, combine all ingredients in a food processor and blend until smooth.  Press the caramel through a fine meshed strainer to remove any bits of date (optional, but makes a smoother caramel).
Top doughnuts with the caramel and serve!