Wednesday, December 26, 2012

Chocolate Peppermint Donuts. Gluten-free. Vegan.

Whew! Christmas is over, there is a week until New Year's, and, well, life is back to "normal" for at least a day or two. Of course, that means you probably have torn wrapping paper and ribbons strewn all over the house, somanyleftovers in the kitchen, and presents stacked up, ready to be used and loved, but who doesn't love a little bit of mess now and then?

Perhaps you also have some leftover candy canes laying around? Or maybe they are slowly cracking and crumbling in the bottom of your stocking? Even if I can't help you with your cleaning chores, I CAN help you with your candy canes! In fact, I have the perfect solution to your problems!


Ohhhh, yeah...chocolate peppermint donuts with crunchy candy cane topping. With these babies lying around, you definitely won't have to worry about leftovers any longer!

I took my favorite chocolate donut recipe (from Babycakes, who now has an App for your iPad that is a lot cheaper than their cookbook!), added some peppermint extract, threw on some smashed candy canes, and called it a day. D can't stop raving about these, and although he was actually skeptical at first, just one bite made him a believer, and he hasn't stopped requesting them ever since.

Chocolate Peppermint Donuts (vegan, gluten-free, nut-free)
Makes ~one dozen donuts (depending on your donut recipe yield)

Ingredients:
1 recipe for baked chocolate donuts
at least 5 candy canes
2 c. vegan chocolate chips (I like to use Enjoy Life mini chocolate chips)
1 T. melted coconut oil
1/2 t. peppermint extract

Method:

  1. Bake the donuts. While they are cooling (this can be expedited by placing them in the fridge while you prepare the toppings), smash your candy canes: put them in a plastic, ziplock bag, cover them with a towel, and forcefully bring down a heavy bowl or shatter-proof jar on top of them until they are the size you desire. Set them aside in a bowl.
  2. In a stovetop pan on low heat, melt the chocolate chips with the coconut oil and peppermint extract until smooth, stirring frequently. Be sure to keep a watchful eye on the chocolate so that it doesn't boil. Remove from heat when it is completely smooth. Let cool for about 5 minutes.
  3. When the donuts are cool to the touch, dip them into the chocolate sauce, then place them onto a plate. When the plate is full, sprinkle the smashed candy canes over the donuts so they are all equally covered. Place the plate in the fridge for about an hour to let the glaze set, then remove and serve at room temperature.


I've shared these on the very last Wellness Weekend of 2012!

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