Yum! I’m so excited to share our first holiday recipe of the season!! I made these over the weekend and they were a HIT! These donuts are moist, rich & chocolatey and you can leave out the coffee (just sub more cocoa powder) if you’re worried your kids won’t like them. They are also vegan and don’t require eggs – win win if you’re a food allergy family like we are!

These are best FRESH – as in eaten right away!

You can do a chocolate or vanilla glaze, I’m partial to vanilla but chocolate would be equally delicious and rich and tasty!

Check out more of my donut recipes HERE.

Recipe via Choosing Chia

INGREDIENTS

• 2 cups flour
• 1/3 cup cocoa powder
• 1 tbsp instant coffee
• 1/2 cup organic cane sugar
• 1/4 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/4 cup almond milk (or any milk)
• 1/4 cup melted coconut oil (or melted vegan butter)
• 1/2 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1 1/2 cup Powdered sugar + 2 tbs milk for glaze
• Crushed peppermint for topping

DIRECTIONS

1. Preheat the oven to 400 degrees and spray donut pan with cooking spray.
2. To prepare the donuts, mix all the dry ingredients together in a bowl.
3. Then mix the wet ingredients together in a bowl.
4. Pour the dry ingredients into the wet ingredients and mix just until combined.
5. Use a piping bag or a ziplock bag with the corner cut to pipe the donuts into pan.
6. Bake for 10-11 minutes then remove from the oven and let cool.
7. Once donuts are cooled completely mix together your glaze by whisking together the powdered sugar and milk, slowly adding the milk.
8. Dip each donut into the glaze and let it set completely before dipping a second time.
9. Once the second coat of glaze has begun to dry add the crushed peppermint – don’t add it too soon or it will slide off the donut.
10. ENJOY!!!