Description
Delicious and moist Peppermint Chocolate Donuts made with wholesome ingredients, perfect for holiday gatherings and sweet treats.
Ingredients
Scale
- 1/2 cup sweet potato puree
- 2 tablespoons maple syrup
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
- 1 1/2 cups oat flour
- 1/4 teaspoon sea salt
- 1 teaspoon baking powder
- 1/4 cup dark cocoa powder
- 1 tablespoon ground flaxseed
- 3/4 cup dark chocolate chips
- Crushed candy canes, to top
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Combine the wet ingredients: In a large mixing bowl, whisk together the sweet potato puree, maple syrup, peppermint extract, vanilla extract, and melted coconut oil until the mixture is perfectly smooth—about 2-3 minutes.
- Mix the dry ingredients: In a separate bowl, combine oat flour, cocoa powder, baking powder, and sea salt. Stir until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until everything is creamy and just combined. Avoid overmixing to keep your donuts light!
- Spoon the batter into the donut molds, filling each about 2/3 full to allow for rising.
- Bake for about 12-15 minutes. They’re ready when a toothpick inserted comes out clean.
- Let the donuts cool in the pan for about 5 minutes before transferring them to a wire rack.
- Melt dark chocolate in a microwave-safe bowl in 30-second increments until smooth. Dip each donut halfway in the chocolate, then sprinkle with crushed candy canes.
Notes
These donuts can be stored at room temperature for up to 3 days, in the fridge for up to a week, or frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 120
- Sugar: 7g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg