Healthy eaters rejoice! I have an awesome holiday breakfast treat for you that’s gluten-free, vegan, and free of any deep-fried action. (They also make a yummy post-dinner dessert!) These chocolate donuts are baked and smothered in a delicious peppermint bark topping (made from coconut butter). They’re also an awesome way to kick off your Christmas morning.
- cooking spray
- ½ cup oat flour
- ½ cup sweet rice flour
- 2 tbsp coconut flour
- 6 tbsp coconut sugar
- ¼ cup dark cocoa powder
- 2 tsp baking powder
- ⅛ tsp sea salt
- 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water- let rest for five minutes before using)
- ½ cup unsweetened applesauce (room temperature)
- ⅔ cup unsweetened almond milk (room temperature)
- 3 tbsp coconut oil- separated
- ¼ tsp peppermint extract
- ¼ tsp vanilla extract
- ¼ cup vegan chocolate chips
- ½ cup coconut butter
- 1 tsp peppermint extract
- ¼ cup crushed natural candy canes
- Preheat oven to 350 degrees. Coat donut pan with cooking spray. (You can also use a muffin tin for muffins instead of donuts.)
- Make flax egg: combine 1 tbsp ground flaxseed with 3 tbsp water in a small bowl, whisk well. Let set for 5 minutes.
- Mix dry ingredients (oat flour through salt) in a large bowl, stirring with a whisk to combine.
- Mix flax egg, applesauce, milk (room temperature to avoid hardening the melted coconut oil), 3 tbsp melted coconut oil, peppermint extract, and vanilla extract in a medium bowl, stirring with a whisk to combine.
- Add the wet ingredients to dry ingredients, mixing until just combined. Fold in the chocolate chips.
- Evenly divide the batter among 6 donut molds.
- Bake for 20-23 minutes. (Baking for a shorter amount of time will leave you with a more brownie-like texture.) Let donuts fully cool.
- In a shallow bowl, melt coconut butter and peppermint oil in microwave (about 25 seconds). Place crushed candy canes in a separate shallow bowl.
- When donuts are fully cooled, dip first in the coconut butter, then in the crushed candy canes.
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