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Ingredients

¾ cup cassava flour (such as Otto's) 3 tablespoons unsweetened cocoa powder 1 teaspoon baking powder ¼ teaspoon salt ¼ cup butter, softened 2 tablespoons coconut sugar ¾ cup full-fat coconut milk 6 tablespoons pure maple syrup 1 egg ½ teaspoon vanilla extract ½ teaspoon peppermint extract, or to taste ½ cup semisweet chocolate chips 1 teaspoon coconut oil ¼ teaspoon peppermint extract 1 peppermint candy cane, finely crushed

Nutrition Info

189 calories carbohydrate: 25.7 g cholesterol: 25.7 mg fat: 10 g fiber: 1.2 g protein: 1.5 g saturatedFat: 6.9 g servingSize: - sodium: 117.9 mg sugar: 13.5 g transFat: : - unsaturatedFat: : -

Whisk cassava flour, cocoa powder, baking powder, and salt together in a bowl.
Combine butter and coconut sugar in a large bowl, beat with an electric mixer until fluffy. Add coconut milk, maple syrup, egg, vanilla extract, and 1/2 teaspoon peppermint extract to the butter mixture, beat until well combined. Add flour mixture to the butter mixture, stir until batter is evenly mixed.
Heat donut maker according to manufacturer's instructions. Pipe batter into donut forms using a pastry bag or a clean resealable plastic bag with one corner cut off.
Bake according to manufacturer's instructions, about 4 minutes. Transfer donuts to a rack, cool completely, about 15 minutes.
Melt chocolate chips, coconut oil, and 1/4 teaspoon peppermint extract in a double boiler, stirring until glaze is smooth. Spoon into a shallow bowl. Dip top of each cooled donut into glaze and then into crushed candy canes, return to cooling rack. Repeat with remaining donuts.

12 donuts

Such a perfect holiday combo of chocolate and peppermint.