A chocolate peppermint donut on counter.

Chocolate Peppermint Donuts

These chocolate peppermint donuts are a festive holiday treat! Gluten free baked donuts have a hint of mint, are dipped in a chocolate glaze and topped with crushed candy canes.

Chocolate peppermint donuts on a wire rack.

Baked Chocolate Peppermint Donuts

Soft, fluffy and with a minty taste, these chocolate peppermint donuts are a festive treat for the holidays! I love how the crushed candy canes add a classic red and white Christmas flair.


This chocolate and peppermint treat is both dairy-free and gluten-free and can be either a simple breakfast or minty dessert! They are one of my favorite Christmas treats!

Why You Will Love This Recipe

  • Easy to make: Chocolate peppermint donuts are ready in less than 30 minutes!
  • Rich chocolate flavor: These chocolate donuts have a rich chocolate taste thanks to the cocoa powder!
  • Festive: With a minty taste and crushed candy canes on top, these gluten-free chocolate donuts are full of holiday bliss!

Ingredients Needed

Ingredients for chocolate peppermint donuts.
  • Medjool dates: Adds natural sweetness. These will need to be pitted.
  • Almond milk: I used unsweetened almond milk, any dairy-free milk can be used.
  • Almond butter: Smooth and creamy almond butter.
  • Peppermint extract: Adds the minty taste. You can used vanilla extract instead.
  • Cocoa powder: You can use cacao powder if preferred.
  • Baking staples: Salt and baking soda.
  • Chocolate glaze: Dairy-free chocolate chips and coconut oil.
  • Crushed peppermint candy: I love to use crushed peppermint candy canes!

How to Make Chocolate Peppermint Donuts

How to make chocolate peppermint donuts.
  1. Using a high-speed blender, blend the Medjool dates, almond milk, almond butter, and peppermint extract.
  2. Once completely blended, transfer to a bowl and add the cacao powder, salt, and baking soda and mix to combine.
  3. Lightly oil the donut pan to prevent sticking. Spoon or pipe batter into the donut pan. Bake chocolate donuts for 15-17 minutes and cool for 10 minutes.
  4. Dip or drizzle with the glaze and sprinkle with optional peppermint candy. Chill for the glaze to set and enjoy!
Chocolate peppermint donuts with glaze on wire rack.

Expert Tips

  • Don’t overfill the donut pan as that will cover the donut hole in the middle. It is not a big deal if it happens though!
  • Tap pan on counter a few times before baking to remove air bubbles.
  • If you are not a peppermint fan, you can use vanilla extract instead and add crushed nuts on the top.
  • Instead of chocolate icing, make a peppermint icing with powdered sugar, milk and peppermint extract.

Storage

Once topped with the candy cane pieces, your chocolate peppermint donuts should be enjoyed right away. If you store them covered the candy cane pieces will melt and become gooey.

You can store frosted or unfrosted chocolate donuts without candy cane pieces in an airtight container at room temperature for a day or in the refrigerator up to 3 days.

Freeze unfrosted donuts in a freezer safe bag for two months. Thaw, add glaze and enjoy.

Two chocolate peppermint donuts on the counter.

More Breakfast Treats

A chocolate peppermint donut on counter.
Print Recipe
No ratings yet

Chocolate Peppermint Donuts

These chocolate peppermint donuts are a festive holiday treat! Gluten free baked donuts have a hint of mint, are dipped in a chocolate glaze and topped with crushed candy canes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: chocolate peppermint donuts
Servings: 6
Calories: 293kcal

Equipment

  • donut pan

Ingredients

  • 1 cup Medjool dates , pitted
  • 1/2 cup almond milk , I used unsweetened
  • 1/2 cup almond butter , smooth
  • 1 teaspoon peppermint extract
  • 1/2 cup cacao or cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda

Chocolate Glaze

  • 1/2 cup semi-sweet chocolate chips , dairy-free
  • 1 teaspoon coconut oil , melted

Optional: Crushed candy canes or peppermint candies

    Instructions

    • Preheat the oven to 350 F.
    • Using a high-speed blender, blend the Medjool dates, almond milk, almond butter, and peppermint extract.
    • Once completely blended, transfer to a bowl and add the cacao powder, salt, and baking soda and mix to combine.
    • Lightly oil the donut pan to prevent sticking. Spoon or pipe into the donut pan.
    • Bake for 15-17 minutes and cool for 10 minutes. Then flip onto a cooling rack to cool completely.
    • Dip or drizzle with the glaze and sprinkle with optional peppermint candy. Chill for the glaze to set and enjoy!

    Notes

    Notes:
    • Any dairy-free milk can be used.
    • Any nut/seed butter can be used in place of almond butter.
     

    Nutrition

    Calories: 293kcal | Carbohydrates: 30g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 218mg | Potassium: 412mg | Fiber: 5g | Sugar: 23g | Vitamin A: 44IU | Calcium: 122mg | Iron: 2mg

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    *