A healthy recipe for peppermint mocha donuts topped with a no sugar protein glaze. This recipe is gluten and dairy free. Can be made grain and egg-free. Made with peppermint essential oil and instant coffee.
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Yield:makes 6 donuts 1x
1/2 cup + 2 tablespoons hemp protein (2 1/2oz)
6 tablespoons raw cacao powder (1 1/2oz)
1 – 2 teaspoons instant coffee
1 teaspoons baking powder
1/4 teaspoons baking soda
1/3 cup coconut sugar (1 3/4oz)
1/4 cup nut or seed butter (we used sunflower seed butter)
1 egg or flax gel (1 1/2 tbsp flax meal with 3 tbsp water, sit to make a gel)
1/4 cup water
1/4 cup coconut milk
no sugar protein glaze
3 tablespoons brown rice protein powder
3 tablespoons arrowroot starch
2 tablespoons coconut butter, soften
5 –6 tablespoons water
stevia to taste
2 drops peppermint essential oil
1 crushed candy cane for topping donuts
to make donuts
Pre heat oven to 350.
Place dry ingredients into a bowl and stir together.
Next add in nut or seed butter with egg (or flax gel).
Then add in water and milk.
Stir until everything is combined.
Batter will be light and airy, a bit sticky.
Lightly grease donut pan.
Either scoop batter into donut pan or pipe donuts.
Bake donuts for about 15 minutes.
Let donuts cool a few minutes before removing from pan.
Remove donuts from pan carefully.
To make protein glaze
Place all ingredients into a bowl and stir together.