Gluten and dairy free peppermint chocolate donuts with candy cane topping? Dunkin’ Donuts could never!
These are made with almond flour, so I strongly recommend using a silicone donut mold tray to prevent sticking and easy removal after baking.
Peppermint Chocolate Donuts
Course: SweetsCuisine: American, Gluten Free, Dairy Free, Holiday
Servings
10
donutsPrep time
25
minutesCooking time
10
minutesTotal time
35
minutesIngredients
2 cups almond flour
1/2 cup cacao powder
1/4 cup coconut sugar
2 tsp baking powder
1/2 tsp salt
4 eggs, room temperature
6 tbsp maple syrup
2 tsp vanilla extract
1 tsp peppermint extract
1/2 cup chocolate chips (dairy free if needed)
2 tsp coconut oil
Optional: crushed candy canes
Directions
- Preheat oven to 325°F and generously spray a silicone donut mold pan with cooking oil.
- In a large bowl, whisk eggs, coconut sugar, maple syrup, vanilla and peppermint extract.
- In the same bowl, add almond flour, cacao powder, baking powder and salt. Mix until well combined and there are no lumps.
- Add batter to donut molds (makes 10-12). I use a piping bag for a cleaner look but you can also just spoon it in! Bake for 10-12 minutes. Timing will depend on the strength of your oven.
- While the donuts cook, make your chocolate topping by melting chocolate chips and coconut oil in a microwave safe bowl in 30 second increments, stirring in between.
- Allow donuts cool completely before removing them from the tins and with a knife, gently cover with melted chocolate and crushed candy canes.
- If serving immediately, place donuts in fridge for at least 10 min to speed up drying process. Store in an air tight container at room temperature for up to 4 days.
