PALEO CHOCOLATE PEPPERMINT MINI DONUTS

Paleo Chocolate Peppermint Mini Donuts image

Such a perfect holiday combo of chocolate and peppermint.

Provided by Back Porch Paleo

Time 49m

Yield 12

Number Of Ingredients 15

Ingredients

¾ cup cassava flour (such as Otto's)
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
¼ cup butter, softened
2 tablespoons coconut sugar
¾ cup full-fat coconut milk
6 tablespoons pure maple syrup
1 egg
½ teaspoon vanilla extract
½ teaspoon peppermint extract, or to taste
½ cup semisweet chocolate chips
1 teaspoon coconut oil
¼ teaspoon peppermint extract
1 peppermint candy cane, finely crushed

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