Just in the knick of time: I’ve got these Chocolate Mint Paleo Donuts ready for you to celebrate St. Patty’s! And they are so, so good. You are definitely going to want to make them this week. They’ve got chocolate. They’ve got mint. They’ve got pizzazz, you know?
The truth is, I always miss getting recipes up in time for the holidays. I can’t help it: I don’t think about Christmas cookies until the week before Christmas. I don’t think about Valentine’s day until the day after when all the chocolate goes on sale. You know what I mean? It’s hard to plan ahead.
But this year. This year I was determined. I mean technically, I wanted to get these Chocolate Mint Paleo Donuts up a week or two ago, so you actually had time to see the recipe, get the groceries and make it. But here we are. (Small victories.)
Table of Contents
How To Make This Recipe
I love how easy this recipe comes together. Simply whisk together the dry ingredients, and then mix the wet ingredients separately. Combine them, and portion into your donut baking pans. Bake at 350F for 15-17 minutes and voila! (I only needed 15 minutes.)
Key Ingredients
- almond flour
- cacao powder
- tapioca flour
- coconut sugar
- maple syrup
- almond milk
- eggs
- vanilla
- peppermint extract
- spirulina
Substitutions
Not into spirulina? You can totally use green food colouring. But, I promise you can’t taste it. You could try it with matcha, but the colour might be more yellow-green, and it might impart some flavour.
If you like a sweeter donut, you can swap the coconut sugar for maple syrup, 1-1. It might need to bake an extra few minutes, but otherwise it should be good to go! You can also use honey for any of the sweeteners if that’s what you have on hand.
Other Posts You Might Like
Chocolate Maca Zucchini Muffins
Paleo Hummingbird Cake with Cashew Cream Icing
Kitchen Essentials For This Recipe
What do you think? Will you make it this St. Patty’s? Also–what do people who aren’t 22 do for St. Patrick’s Day? As I get closer to 30, I become more baffled by holidays centred around drinking all day–cause I’d like to function and be a real human the day after. So, let me know.
PS. If you haven’t joined my weekly newsletter, you definitely should: I share new recipes, nutrition tips + discount codes on my favourite products. And I’ve got some really cool things up my sleeve. Just saying. You can sign up below:
With love,
Chocolate Mint Paleo Donuts
Equipment
- Donut pan
Ingredients
For The Donuts
- 1 1/2 cup almond flour
- 1/2 cup raw cacao
- 1/4 cup tapioca flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2/3 cup coconut sugar
- 1/2 cup coconut oil
- 4 eggs
- 1 tsp vanilla extract
For The Mint Glaze
- 1/2 cup coconut butter melted
- 4 tbsp maple syrup
- 3-4 tbsp almond milk as needed
- 1/2 tsp spirulina
- 1/2 tsp mint extract
To Top With
- cacao nibs optional
Instructions
- Preheat oven to 350F, and grease 2 donut baking pans or silicone moulds.
- In a medium bowl, whisk together all dry ingredients. Set aside.
- In a large bowl, beat together coconut oil and coconut sugar until creamed. Add in one egg at a time, beating to just combine for each. Add in vanilla and combine.
- Transfer wet ingredients into dry. Beat together until mixture is well combined and lump-free.
- Place batter in a piping bag and pipe into the moulds. (If you don't have piping bags, you can either spoon into a ziplock bag and cut the tip off to pipe, or you can spoon it into the mould and spread it out evenly).
- Bake for 15-17 minutes, until cooked through and knife comes out clean. Cool completely.
For The Glaze:
- In a small bowl, whisk together the melted coconut butter and maple syrup.
- Add in almond milk one tbsp at a time until you get the desired consistency (it should be thick enough so that it doesn't run off the donut, but thin enough to be able to dip the donut in). Whisk in remaining ingredients.
- To build the donuts: dip them into the glaze, lift from the bowl and allow the excess to drip off. Sprinkle cacao nibs on top. Serve within 1-2 days for best results, and keep refrigerated.
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