These decadent (and easy to make) Paleo Peppermint Mocha Donuts covered in dark chocolate glaze will steal your baking heart!
If you’re a fan of peppermint mochas, you’re going to love these donuts made with coffee and raw cacao.
A little mint extract is the perfect complement to the coffee flavor. With its naturally strong and vibrant flavor, using mint extract is also a sneaky way to reduce the sugar content in baked goods.
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The best part about these donuts is the luscious, dark chocolate glaze then sprinkled with crushed Paleo peppermint sticks (we like this recipe) for even more minty, fresh flavor. It makes the donuts look festive and gives them a nice crunch!
Tip: When making these mocha donuts, let the ingredients come to room temperature before mixing and baking. Also, sift the cacao powder before measuring. Both these tips will ensure that the batter is silky smooth.
Enjoy the donuts immediately after dipping them in the melted chocolate glaze, or store them in the refrigerator. They keep up to seven days in an airtight container. Place parchment paper in between and on top of them to preserve the chocolate glaze.
Serve your peppermint mocha donuts for a holiday brunch, office potluck or enjoy them anytime you crave a festive, holiday treat!
Almond Flour Peppermint Mocha Donuts
Almond Flour Peppermint Mocha Donuts
Megan Olson- Standing Mixer
- Donut Pan
- Double boiler
For the Donuts:
- 1 large egg
- ¼ cup coconut sugar
- ¼ t salt
- ⅓ cup unsweetened almond milk
- ½ t mint extract
- ⅓ cup raw cacao powder
- 1 cup almond flour
- 2 t espresso powder or finely ground coffee
- ½ t baking soda
For the Glaze:
- ¼ cup dark chocolate
- 2 T coconut oil
- ½ t espresso powder or finely ground coffee
- 1-2 crushed Paleo peppermint sticks
- Preheat the oven to 350°F. Prepare a donut pan by lightly greasing it with coconut oil.
- In a standing mixer, combine the egg, coconut sugar, salt, almond milk and mint extract until smooth.
- Add the cacao powder, almond flour, espresso powder and baking soda. Blend until combined, making sure not to over mix.
- Transfer the batter to the donut pan, dividing evenly among the cavities.
- Bake for 8-10 minutes or until a toothpick can be inserted clean.
- Remove from the oven and cool for 5 minutes in the pan before flipping the donuts onto a wire baking rack to cool for 5-10 minutes more.
- Prepare the glaze by melting the dark chocolate, coconut oil, and espresso powder together over a double boiler.
- Dip each cooled donut into the chocolate glaze, then sprinkle with crushed peppermint sticks.
- Eat immediately or store in the refrigerator for up to seven days.
Looking for Paleo ingredients? Here are a few we’d recommend:
Raw cacao powder (Healthworks)
Almond flour (Bob’s Red Mill)
Cold pressed coconut oil (Viva Naturals)
(You’ll Also Love: Baked Apple Cider Donuts (Paleo, Gluten Free))
Dark Chocolate Mint Maca Coconut Butter Cups
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