These Rudolph the red nosed reindeer chocolate & peppermint glazed donuts are just as much fun to make as they are to eat. The base has a slight nutmeg and vanilla flavor, but the real star of the show is the glossy chocolate peppermint icing! Total drool factor with this one and a slight heads up, you will have leftovers and you will want to eat it by the spoon. And I won’t judge in the slightest if you do.
These donuts are sure to be a hit for your Christmas celebrations. They're allergen friendly containing no gluten or dairy and with a nut free option. So all the kids (and adults) can enjoy without any ill tummies after.
This post is Sponsored by Brandless.com an online hub for unbranded home supplies where everything is sold for just $3.
Total time: 29 mins
Makes 6 regular donuts
What you'll need:
For the Donut
1 cup GF flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/8 tsp nutmeg
1/3 cup coconut sugar
2 tbsp Brandless coconut oil, melted
1 large egg
1/4 cup plant milk
1/4 cup dairy free yogurt
1 tsp vanilla
For the Icing
3 Tablespoons Brandless coconut oil
2 Tablespoons almond milk (or hemp, oat or coconut for nut free)
1/2 tbsp Brandless maple syrup
1/2 cup unsweetened chocolate chips
1/2 tsp peppermint extract
For the Decorating
12 white chocolate chips
12 mini chocolate chips
6 small squares chocolate or large chocolate buttons (to plug the hole in your donut)
9 red, Little Secrets peanut butter candies (these are a healthier option than M&Ms)
Gluten Free Pretzels, broken into antler shaped pieces
What to do:
Preheat oven to 325F
Grease 1 donut pan, set aside
In a medium bowl whisk together flour, baking powder, baking soda, salt and nutmeg
In a separate bowl, whisk together coconut sugar, coconut oil, and your egg until well combined.
Add the milk, dairy free yogurt, and vanilla and mix until completely mixed through.
Add the wet ingredients to the dry and mix until just incorporated.
Spoon the mixture into a piping bag (or use a ziplock bag) cut off a generous hole in the corner and pipe filling into each cavity, filling it 3/4 of the way.
Bake for 9 minutes, until donuts are light golden brown.
Cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
In a small saucepan over low heat, melt the coconut oil, plant milk, chocolate chips, maple syrup and peppermint extract until you have a smooth chocolate icing
Once donuts are cool, dip each donut into the chocolate icing
Plug the donut holes with a piece of chcocolatw, ensuring it’s fixed in and doesn’t move.
Dip donuts in the icing again, then add the red little secrets candies to the middle of the chocolate piece (for the nose)
Next, place two white chocolate chips, pointy side down, on the donut, where eyes would go.
Carefully dip your mini chocolate chip into the icing then place in the center of the white chocolate chip.
Place your broken pretzel pieces into each side of the donut where the antlers would go.
Enjoy straight away or keep in a tupperware on the counter for 4-5 days.
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