If your sweet tooth goes especially wild this time of year, our contributor, Kara Stout, has the perfect remedy for your sugar craving: Peppermint Bark Chocolate Donuts! Get the recipe below.
If you’re in need of a holiday-inspired breakfast (ahem, donuts!), I have just the recipe for you! These sweet donuts dunked in melted chocolate and topped with candy cane sprinkles are the perfect treat this season. But, here’s the kicker. They are much healthier than your average donut!
They are baked, not fried, and contain healthy ingredients. They are made with raw cacao powder, a superfood loaded with antioxidants, magnesium, iron and fiber. I used almond flour, which makes them gluten-free. Plus, they’re made with a natural, unrefined sugar. I added coconut oil for some healthy fats and also added in a spoonful of flaxseed for extra fiber and omega-3s. This is a holiday treat you don’t have to feel guilty about! You can enjoy for a weekend breakfast, make for a friend or bring to a holiday party for a dessert.
Peppermint Bark Chocolate Donuts
*Makes 8 donuts
- 1/3 cup and 1 tablespoon raw cacao powder
- 1 cup coconut sugar
- 1 cup almond flour
- ½ teaspoon baking powder
- 1 tablespoon flaxseed
- ¼ heaping teaspoon cinnamon
- ¼ teaspoon sea salt
- ½ cup unsweetened almond milk
- 1 large organic egg
- ½ teaspoon vanilla
- ½ teaspoon mint extract
- 1 tablespoon melted coconut oil
Peppermint Bark Glaze Ingredients:
- 1½ cups mini dark chocolate chips
- 2 pinches sea salt
- 4 organic candy canes (corn syrup-free and made with natural colors and flavors)
- Preheat oven to 350 F.
- In a large mixing bowl, add dry ingredients and mix well.
- In a separate medium mixing bowl, add wet ingredients except the coconut oil. Whisk ingredients together, mixing well.
- Combine wet ingredients to dry and mix well until completely combined.
- Mix in melted coconut oil, and mix well.
- Grease donut pan thoroughly with coconut oil. You can also dust with a little flour to help the donuts come out of the pan easier.
- Pour batter into each donut mold.
- Bake on 350 F for 15 to 18 minutes (oven times may vary). Do the clean toothpick test to make sure they are done.
- While donuts are cooling, melt chocolate chips either using the microwave or you can use a makeshift double boiler. As chips are melting, stir really well to ensure a smooth consistency. Note: If a little of the tops of the donuts sticks to the pan while removing, no worries! Just fill in the holes with extra melted chocolate, and no one will notice.
- Crush candy canes into different-sized pieces.
- Dunk donuts into melted chocolate.
- Sprinkle candy cane pieces over melted chocolate.
- Enjoy right away or place in the fridge to harden the chocolate.
- Store in airtight container in the fridge for 2 to 3 days. They probably won’t last that long! They taste great either warm out of the oven or also right out of the fridge with the hardened chocolate.
- Share with friends, and enjoy!