These decadent peppermint mocha mini donuts covered in chocolate glaze will steal your heart. They are super easy, quick and super yummy. Perfect to enjoy this holiday season.
If you are a fan of peppermint mocha you will absolutely love these deliciously scrumptious peppermint mini mocha donuts. Loaded with chocolate, coffee and peppermint these are gluten-free, dairy-free and refined sugar-free.
Just in time for holiday season these yummy donuts will make the perfect treat to share with your loved ones.
In case you can’t get enough of these, here are some more peppermint chocolate recipes for you to try:
Peppermint Chocolate Cupcakes
Vegan Peppermint Hot Chocolate
Paleo Coconut Peppermint Patties
What you need to prepare these delicious peppermint mocha mini donuts:
For the grain-free base I used a mix of almond flour and cassava flour. As a sweetener any refined sugar-free sweetener will work. I used maple syrup but honey or agave syrup are an option as well.
To avoid leaving any crumbs behind or breaking the mini donuts I like to use this silicone mini donut pan. Perfect for easy removal.
As always, if you happen to make these festive peppermint mocha mini donuts, please let me know! I’d love to see how they turn out and don’t forget to tag @delight.fuel or simply comment below.
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Peppermint Mocha Donuts
These decadent peppermint mocha mini donuts covered in chocolate glaze will steal your heart. They are super easy, quick and super yummy. Perfect to enjoy this holiday season.
Ingredients
Donuts
- 3/4 cup almond flour
- 1/3 cup cassava flour
- 1/3 cup raw cacao powder
- 1/3 cup maple syrup
- 1 1/2 tbsp cashew milk
- 3 tbsp melted coconut oil
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tbsp ground coffee beans
- 1/2 tsp apple cider vinegar
- 3 organic eggs
- 1 tsp peppermint extract
Glaze
- Mocha Dark Chocolate (sub with semi sweet chocolate or stevia sweetened chocolate)
- Peppermint Candy Cane, crushed
Instructions
1. Preheat the oven to 350 degrees Fahrenheit and grease a mini donut pan with coconut oil.
2. In a large bowl add dry ingredients and combine. In a separate bowl add all wet ingredients and whisk together. Add the dry ingredients to the wet ingredients and combine well with a spatula.
3. Transfer batter into the donut pan (3/4 full each) and bake for about 15-20 minutes until toothpick comes out clean. Let sit for 10 minutes before glazing.
4. For the chocolate glaze melt chocolate in a small pot over low heat. Glaze donuts with chocolate and sprinkle with crushed candy cane.
7. Enjoy immediately and store leftovers in the fridge for up to 3 days.
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