Paleo Chocolate Peppermint Mini Donuts Recipes

PALEO CHOCOLATE PEPPERMINT MINI DONUTS

Paleo Chocolate Peppermint Mini Donuts image

Such a perfect holiday combo of chocolate and peppermint.

Provided by Back Porch Paleo

Categories Bread Quick Bread Recipes

Time 49m

Yield 12

Number Of Ingredients 15

Ingredients

¾ cup cassava flour (such as Otto's)
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
¼ cup butter, softened
2 tablespoons coconut sugar
¾ cup full-fat coconut milk
6 tablespoons pure maple syrup
1 egg
½ teaspoon vanilla extract
½ teaspoon peppermint extract, or to taste
½ cup semisweet chocolate chips
1 teaspoon coconut oil
¼ teaspoon peppermint extract
1 peppermint candy cane, finely crushed

Steps:

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.

Nutrition Facts : Calories 189 calories, Carbohydrate 25.7 g, Cholesterol 25.7 mg, Fat 10 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 6.9 g, Sodium 117.9 mg, Sugar 13.5 g

PALEO PUMPKIN CHOCOLATE CHIP MINI DOUGHNUTS

Paleo Pumpkin Chocolate Chip Mini Doughnuts image

Cassava flour pumpkin chocolate chip doughnuts, the perfect paleo combo! Store any uneaten donuts in the refrigerator.

Provided by Back Porch Paleo

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 45m

Yield 14

Number Of Ingredients 14

Ingredients

1 cup cassava flour (such as Otto's)
1 tablespoon baking powder
1 tablespoon pumpkin pie spice
¼ teaspoon salt
¼ cup butter, softened
2 tablespoons coconut sugar
½ cup pumpkin puree
½ cup dark chocolate chips
6 tablespoons pure maple syrup
¼ cup full-fat coconut milk
1 egg
1 teaspoon vanilla extract
½ cup dark chocolate chips
1 teaspoon coconut oil

Steps:

Whisk cassava flour, baking powder, pumpkin pie spice, and salt together in a medium bowl.
Combine butter and coconut sugar in a separate medium bowl; beat with an electric mixer until fluffy. Add pumpkin puree, chocolate chips, maple syrup, coconut milk, egg, and vanilla extract. Mix until well combined. Add flour mixture and mix until ingredients combine and form a thick batter.
Preheat a doughnut maker according to manufacturers' instructions.
Spoon batter into a pastry or a resealable plastic bag. Cut the tip off and pipe batter into the doughnut maker molds. Close the lid and bake according to manufacturer's instructions, 3 to 5 minutes. Transfer doughnuts to a cooling rack and let cool completely.
While doughnuts are cooling, heat chocolate chips and coconut oil in a double boiler until melted and smooth, about 5 minutes. Spoon glaze into a small bowl. Dip the top of each doughnut in chocolate glaze and return to the cooling rack. Drizzle any remaining chocolate on top. Let stand until glaze hardens, about 10 minutes.

Nutrition Facts : Calories 179.5 calories, Carbohydrate 27.3 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 5.1 g, Sodium 169.4 mg, Sugar 7.4 g

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