It’s cold and rainy in Texas. I mean, 40 degrees kind of cold. Hard to believe, I know. *Update* I wrote this post last night. But I woke up this morning to SNOW. In Houston, Texas y’all. I am like a giddy little girl on Christmas morning. You bet Blake and I had snowball fight already.
Weather like this makes me so antsy to get home at the end of the day, change into comfy sweats, turn on the Christmas tree lights, play a Christmas movie, and bake the night away. Anyone else? In fact, I have a list a mile long of recipes I want to create or try. But, there just don’t seem to be enough hours in the day!
I try to take advantage of any “down” time to test out new recipes. Tonight happens to be one of those nights. Breakfast for dessert, it is! That is.. donuts for dessert. I’m not complaining!
Since the day I created my Paleo Pumpkin Cake Donuts, I knew I needed to create a chocolate peppermint donut for the holiday season. So, I’m thrilled to finally be sharing this recipe with you!
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup dark cocoa powder
- 1 tsp baking soda
- 2 large eggs
- 1/3 cup coconut oil melted
- 1/2 cup honey
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/4 cup dark chocolate chips
- 2 regular sized candy canes, crushed*
- 1/4 cup dark chocolate chips
- 1 tbs coconut oil
- 1-2 tbs almond milk
- Preheat oven to 375F. Coat a donut pan with nonstick baking spray.
- Combine all dry ingredients in a large bowl.
- In a separate bowl, combine eggs, coconut oil, honey, and vanilla extract. Add to the dry mixture and combine. Mix in the chocolate chips and crushed candy cane.
- Once the batter is mixed well, evenly pour into the donut pan (approx. 8 donuts). Bake for 20 minutes.
- Remove from oven and let cool for 5 minutes before transferring to a cooling rack.
- While the donuts cool, combine all ganache ingredients in a microwave safe bowl. Microwave for 15 seconds at a time, stirring well in between, until completely melted (but not burned!).
- If too thick, add a dash of almond milk at a time, until you reach the desired consistency.
- Evenly drizzle the chocolate ganache on top of the donuts. Let cool.
- Store in an air tight container for up to 4-5 days or freeze for 2 months.
- *Obviously, candy canes are not Paleo. To make this recipe 100% Paleo, substitute the candy canes for 1 tsp peppermint extract or use Paleo candy canes (is there such a thing?!),
