I am baaaack! Huge shout out to the best brotha from anotha motha EVER for helping me fix up my blog so nice! He’s the bomb. Seriously. I owe him a private hunting cabin on our future Montana ranch. I couldn’t do this little blog without you, so thank you Aaron!
Christmas is just around the corner and I am SO excited!! I love Christmas time. So much. The lights, the tree, my Winter candle from Bath and Body Works, and most of all, all the goodies! There’s so many wonderful Christmas themed goodies that roll around this time of year and I want them all! I mean, no treat can be left behind, right!? Maybe thats why the average American gains 7 pounds during the holiday season…no joke. That’s a real statistic. And while this little tidbit of information should shock and scare me, I seem to have more of a “challenge accepted!” type attitude. But not this year! This year I challenged myself to make just as yummy treats, just as Christmasy treats, but a little yummier for the waistline. Just because it may be the time of year to pile on the snowsuits, doesn’t mean I have to pack on the extra fluff on my birthday suit too.
Annnd that brings us too…Chocolate Candy Cane Donuts!
Yay! These lil guys have got it all. Gluten Free? Check. Refined Sugar free? Check. Chocolatey goodness? Check, check! The base of this donut is a dense chocolate cake, and the melted chocolate on top has makes it feel like a big chocolate donut truffle. What I love about these donuts is that they’re so versatile. You could dress them up anyway you want, for any occasion. But because it’s Christmas we smothered on the peppermint bark melts, candy canes, and a ton of sprinkles. If you can’t find peppermint bark melts then regular white chocolate chips would work too, or just double the dark chocolate! Lets get baking!
Gluten Free Chocolate Candy Cane Donuts
- 1/2 cup honey melted
- 1/2 cup greek yogurt
- 1/4 cup almond milk
- 1 egg
- 1 Tbsp vanilla
- 1 cup oat flour
- 1/2 cup coco powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chocolate chips melted
- 1 Tbsp coconut oil melted, divided
- 1/2 cup peppermint bark chips melted
- 2 candy canes crushed
- Preheat oven to 350 degrees and spray your donut pan with cooking spray.
- Place honey in a pot on the stove and turn burner onto lowest setting. Keep any eye on it, you do not want your honey to get too hot or to boil*.
- Once honey is runny set aside for it to cool slightly. In a medium bowl whisk together the yogurt, almond milk*, egg, and vanilla. Slowly pour a little honey in the bowl and whisk, then pour a little more and whisk. Keep doing that until all the honey is whisked in, you don’t want all the honey in at once or it could cook the egg slightly. Once all the wet ingredients are combined set aside.
- In a separate bowl whisk together the oat flour*, coco, baking powder, and salt.
- Add the dry ingredients to the wet and whisk to combine.
- Place the batter in either a piping bag with a large round tip, or a ziplock bag with the end snipped off* and pipe it into the donut pan.
- Fill the donut cavities to the top for puffy, full donuts, and be sure that the batter is even all the way across. You can do this with the back of the spoon to level the batter.
- Bake for 10-12 minutes.
- Once they’re done baking immediately transfer the donuts to a wire cooling rack with a sheet of parchment paper underneath.* You don’t want the donuts to cool in the pan or they’ll continue cooking and become too dry.
- While the donuts are cooling melt your chocolate chips and coconut oil. You can either do this in a double broiler, or with two pots on the lowest setting. Put the dark chocolate chips in one with 1/2 Tbsp of coconut oil and the white chocolate chips in another pot with the remaining coconut oil.
- Once the donuts are cooled dip the tops of them in whichever chocolate you’d like and decorate with the crushed candy cane or sprinkles. Enjoy!