Paleo Chocolate Peppermint Mini Donuts | The Best Recipes

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Paleo Chocolate Peppermint Mini Donuts

"Such a perfect holiday combo of chocolate and peppermint."

Ingredients :

  • 3/4 cup cassava flour (such as Otto's)
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened
  • 2 tablespoons coconut sugar
  • 3/4 cup full-fat coconut milk
  • 6 tablespoons pure maple syrup
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract, or to taste
  • Chocolate Glaze:
  • 1/2 cup semisweet chocolate chips
  • 1 teaspoon coconut oil
  • 1/4 teaspoon peppermint extract
  • 1 peppermint candy cane, finely crushed

Instructions :

Prep : 25M Cook : 12M Ready in : 49M
  • Whisk cassava flour, cocoa powder, baking powder, and salt together in a bowl.
  • Combine butter and coconut sugar in a large bowl; beat with an electric mixer until fluffy. Add coconut milk, maple syrup, egg, vanilla extract, and 1/2 teaspoon peppermint extract to the butter mixture; beat until well combined. Add flour mixture to the butter mixture; stir until batter is evenly mixed.
  • Heat donut maker according to manufacturer's instructions. Pipe batter into donut forms using a pastry bag or a clean resealable plastic bag with one corner cut off.
  • Bake according to manufacturer's instructions, about 4 minutes. Transfer donuts to a rack; cool completely, about 15 minutes.
  • Melt chocolate chips, coconut oil, and 1/4 teaspoon peppermint extract in a double boiler, stirring until glaze is smooth. Spoon into a shallow bowl. Dip top of each cooled donut into glaze and then into crushed candy canes; return to cooling rack. Repeat with remaining donuts.

Notes :

  • For a dairy-free version, use coconut oil instead of the butter.
  • These donuts can also be made in the oven using a donut pan; cooking time will be longer.
  • You could substitute peppermint essential oil (such as doTERRA®) for the peppermint extract; 10 drops in the donut batter and 2 to 3 drops in the glaze.

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