Chocolate Peppermint Donuts
These chocolate peppermint donuts are a festive holiday treat! Gluten free baked donuts have a hint of mint, are dipped in a chocolate glaze and topped with crushed candy canes.
Servings: 6
Equipment
- donut pan
Ingredients
- 1 cup Medjool dates , pitted
- 1/2 cup almond milk , I used unsweetened
- 1/2 cup almond butter , smooth
- 1 teaspoon peppermint extract
- 1/2 cup cacao or cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Chocolate Glaze
- 1/2 cup semi-sweet chocolate chips , dairy-free
- 1 teaspoon coconut oil , melted
Optional: Crushed candy canes or peppermint candies
Instructions
- Preheat the oven to 350 F.
- Using a high-speed blender, blend the Medjool dates, almond milk, almond butter, and peppermint extract.
- Once completely blended, transfer to a bowl and add the cacao powder, salt, and baking soda and mix to combine.
- Lightly oil the donut pan to prevent sticking. Spoon or pipe into the donut pan.
- Bake for 15-17 minutes and cool for 10 minutes. Then flip onto a cooling rack to cool completely.
- Dip or drizzle with the glaze and sprinkle with optional peppermint candy. Chill for the glaze to set and enjoy!
Notes
Notes:
- Any dairy-free milk can be used.
- Any nut/seed butter can be used in place of almond butter.