Such a perfect holiday combo of chocolate and peppermint.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Chocolate Glaze:


  • 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.

Cook's Notes:

For a dairy-free version, use coconut oil instead of the butter.

These donuts can also be made in the oven using a donut pan; cooking time will be longer.

You could substitute peppermint essential oil (such as doTERRA(R)) for the peppermint extract; 10 drops in the donut batter and 2 to 3 drops in the glaze.

Nutrition Facts

189 calories; 10 g total fat; 26 mg cholesterol; 118 mg sodium. 25.7 g carbohydrates; 1.5 g protein; Full Nutrition