Name: Gluten-Free Chocolate Peppermint Donuts
Total time: 30 min
Yield: 6 servings
Ingredients: 1 ¼ cup almond flour (133.5 g); ⅓ cup coconut sugar (71.5 g); 1 tsp baking powder (5.5 g); 3 tbsp Rodelle Organic Baking Cocoa (21 g); 3 tbsp avocado oil (45 ml); 2 tbsp heavy cream (30 ml); 1 tsp Rodelle peppermint extract (5 ml); 2 large eggs (100 g); ½ cup heavy cream (118 ml); 6 tbsp Rodelle’s Organic Baking Cocoa (36 g); 3 tbsp powdered sugar (22.5 g); ¼ tsp Rodelle’s Peppermint Extract (1.2 ml); 6 peppermint candies, crushed (34 g)

Our gluten-free, refined sugar-free, and vegetable oil-free baked donut is the perfect dessert to suit a multitude of recipients this holiday season! Dark chocolate donuts are made using Rodelle’s Organic Baking Cocoa and peppermint extract. Each moist donut is coated with a dark chocolate peppermint glaze and topped with crushed peppermint candies. Use sugar-free peppermint candies if you must, but we think some indulgence is lovely.

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Easy
30 mins
6 servings

Ingredients

For the cocoa donuts

1 ¼ cup almond flour (133.5 g)
⅓ cup coconut sugar (71.5 g)
1 tsp baking powder (5.5 g)
3 tbsp Rodelle Organic Baking Cocoa (21 g)
3 tbsp avocado oil (45 ml)
2 tbsp heavy cream (30 ml)
1 tsp Rodelle peppermint extract (5 ml)
2 large eggs (100 g)

For the chocolate peppermint glaze

½ cup heavy cream (118 ml)
6 tbsp Rodelle’s Organic Baking Cocoa (36 g)
3 tbsp powdered sugar (22.5 g)
¼ tsp Rodelle’s Peppermint Extract (1.2 ml)
6 peppermint candies, crushed (34 g)

Uses

Directions

Preheat an oven to 350 F. Combine the ingredients in a bowl for the donuts from the almond flour to the eggs.
Prepare a 6-count donut pan with nonstick cooking spray. Then spoon five teaspoons of batter for each cavity. Spread evenly with an offset spatula.
Bake for 13-14 minutes or until puffed and baked through. Allow the donuts to cool until cool enough to handle with bare hands.
Use a metal spatula to loosen the donuts around the edges to remove them from the pan. Place donuts on a cooling rack.
In the meantime, heat the cream in a microwave-safe bowl for 45 seconds or until bubbling and hot. Add in the cocoa powder and whisk until the chocolate is completely melted. Add in the remaining ingredients except for the peppermint candies.
Place the donuts top side down into the chocolate glaze to coat and return them to the cooling rack or a platter. Top with crushed peppermint candies.

Tips

Use a teaspoon-sized cookie scoop to portion the dough into each donut pan cavity. The scoop makes it very easy to portion!

Note: this recipe was prepared for Rodelle by Amanda at @frommetovuu.

Ingredients

For the cocoa donuts

1 ¼ cup almond flour (133.5 g)
⅓ cup coconut sugar (71.5 g)
1 tsp baking powder (5.5 g)
3 tbsp Rodelle Organic Baking Cocoa (21 g)
3 tbsp avocado oil (45 ml)
2 tbsp heavy cream (30 ml)
1 tsp Rodelle peppermint extract (5 ml)
2 large eggs (100 g)

For the chocolate peppermint glaze

½ cup heavy cream (118 ml)
6 tbsp Rodelle’s Organic Baking Cocoa (36 g)
3 tbsp powdered sugar (22.5 g)
¼ tsp Rodelle’s Peppermint Extract (1.2 ml)
6 peppermint candies, crushed (34 g)