Cocoa Mocha Candy Cane Donuts

Cocoa Mocha Peppermint Donuts

Dry Ingredients

1 ½  C Rice Flour (or Oat Flour)

½  C Cocoa Powder

1 ½  tsp Baking Powder

½  tsp Salt

Wet Ingredients

2 Eggs 

⅔ C 10% Pure Maple Syrup

⅔ C Brewed Coffee (I like Hazelnut Coffee)

¼ tsp Peppermint Extract

2 Tbsp Coconut Oil (melted)

Chocolate Glaze

½ C Dark Chocolate

1 Tbsp Coconut Oil

Topping

Crushed Candy Cane (omit for no refined sugar)

Step 1: Preheat the oven to 350°F and grease your donut pans. This recipe makes 12 donuts.      

Step 2: Mix the dry ingredients well. 

Step 3: Add the wet ingredients to the dry ingredients until you have a smooth donut batter.      

Step 4: Place the donut batter into the donut molds using a piping bag or teaspoon.

Step 5: Bake the donuts in the oven for 12 minutes (if using rice flour) or 18 minutes (if using oat flour). Once the donuts are baked, allow them to cool for 15 minutes in the donut pans.

Step 6: Add the chocolate and coconut oil to a small saucepan and heat it over low heat until the chocolate is completely melted, stirring frequently. You can also heat the mixture in a glass bowl in the microwave. 

Step 7: Remove the cooled donuts from the pans and dip the tops of the donuts in the melted chocolate. Place them on a wire cooling rack and sprinkle with crushed candy cane. 

Step 8: Enjoy!

Notes: Store donuts in a sealed container at room temperature for 3-4 days or in the fridge for 5-6 days. You can also freeze them in a sealed container for 2-3 months.