PALEO CHOCOLATE PEPPERMINT MINI DONUTS
Such a perfect holiday combo of chocolate and peppermint.
Provided by Back Porch Paleo
Categories Bread Quick Bread Recipes
Time 49m
Yield 12
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 189 calories, Carbohydrate 25.7 g, Cholesterol 25.7 mg, Fat 10 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 6.9 g, Sodium 117.9 mg, Sugar 13.5 g
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