Peppermint Mocha Donuts
These peppermint mocha donuts are full of fun festive flavor! They have a perfectly fluffy moist cake-like texture and are topped with a decadent mint chocolate glaze, white chocolate drizzle and crushed candy canes! These donuts are such a fun treat to enjoy with the family for Christmas breakfast and are great for those with food sensitivities because they are gluten, grain, dairy, and soy free!
What you will need
GF All Purpose Flour – My favorite all purpose flour to use in my baking is the Bob’s Red Mill paleo flour.
Cacao Powder – Cacao is rich in antioxidants and essential vitamins and minerals like magnesium, potassium, and iron.
Instant Coffee – Using a touch of organic coffee is what really gives these donuts a delicious rich mocha flavor.
Coconut Sugar – This is my preferred sweetener but you could substitute with maple syrup or granulated monk fruit.
Applesauce – This is what makes the donuts perfectly moist! It also helps hold the dough together if you are using an egg substitute.
Nut Milk – I like to use coconut or almond milk!
Eggs – You can use regular eggs or an egg substitute! I use an egg replacer by Bob’s Red Mill that works fantastic!
Coconut Oil – This is a great healthy alternative oil for baking!
Baking Soda – This makes the donuts rise when baking.
Baking Powder – This makes the donuts more fluffy.
Peppermint Extract – Make sure to use the extract and not flavor!
For the toppings
Chocolate Chips – I like to use dark chocolate or semi-sweet chocolate for the icing on these donuts! I use stevia sweetened chocolate chips but you can use any chocolate.
Coconut Butter – I love to use coconut butter an a healthy icing alternative! It has a great texture and is very low in sugar. It has a natural sweetness and goes well with the chocolate!
White Chocolate – I use a dairy free Keto white chocolate for a pretty drizzle! You can use regular white chocolate as well.
Candy Canes – I love to add crushed candy canes on top because it makes these donuts so pretty and festive! I use ones that are dye free with no artificial ingredients like the brand YumEarth.
How to make the peppermint mocha donuts
First, mix your wet and dry donut batter ingredients separately then together. Then, pour the batter unto a large gallon size bad and cut a corner off. Squeeze donut batter into greased silicone donut molds.
Then, bake the donuts for about 15-18 mins at 350 degrees. Let the donuts cool down and then place them in the freezer for an hour while still in the silicone molds.
Next, melt your chocolate chips, coconut oil, and coconut butter together for the icing. Take the donuts out of the freezer and carefully take them out of the molds. Dip each one in the chocolate icing and place on a parchment paper lined baking sheet.
Lastly, once the icing sets, drizzle some white chocolate over the donuts and sprinkle some crushed candy canes. Enjoy!
Other recipes you will enjoy
Superfood Peppermint Hot Chocolate
Double Chocolate Christmas Donuts
Peppermint Mocha Donuts
Equipment
- Silicon donut molds
Ingredients
- 2 cups Gf/paleo all purpose flour
- 1/2 cup cacao powder
- 3 tbsp instant coffee
- 3 tbsp warm water
- 1 1/4 cup coconut sugar or granulated monk fruit
- 1/4 cup applesauce
- 1 cup nut milk
- 3 eggs or vegan egg substitute
- 1 tbsp melted coconut oil
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp peppermint extract
For the Chocolate Glaze
- 1 cup dark chocolate chips
- 3 tbsp coconut butter
- 1 tsp coconut oil
- 1/2 tsp peppermint extract
Toppings
- Dairy free white chocolate drizzle
- Crushed candy canes
Instructions
- Preheat your oven to 350 degrees.
- Mix your wet and dry donut batter ingredients separately then together.
- Pour the batter into a piping bag or a large gallon size bad with the corner cut off. Squeeze donut batter into greased silicone donut molds. Bake them for about 20-22 mins.
- Let the donuts cool down and then place them in the freezer for an hour while still in the silicone molds.
- Melt your chocolate chips, coconut oil, and coconut butter together for the icing. Add in teh peppermint extract when chocolate is melted and stir well.
- Take the donuts out of the freezer and carefully take them out of the molds. Dip each one in the chocolate glaze and place on a parchment paper lined baking sheet.
- Once the glaze sets, drizzle some white chocolate over the donuts and sprinkle some crushed candy canes. Enjoy!
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
Leave a Reply