Peppermint Molton Chocolate Protein Donuts

Peppermint Donut 8

‘Tis the Season! The peppermint bark and chocolate fudge are all now back in stock and fresh out of the hot kitchen. Although they sound heavenly, they aren’t exactly the healthiest of choices when it comes to staying on track for the holidays. I prefer to leave those specialty treats for the days I wear my stretchy pants and enjoy a holiday dinner with my family.

For the cold white winter days, a peppermint mocha and a delicious and guilt-free peppermint molton chocolate donut sounds like the perfect snack. You can warm it up, making the frosting even gooier than when it was freshly made.

Since I decided to take the plunge on purchasing an Elf on the Shelf, we have lots of mini candy canes laying around the house and in our cupboards. My son refuses to eat the broken candy canes, so I went through our hidden stash and smashed them up to add some extra sparkle on top of the donuts. It not only made them taste that much more delicious, but also added a nice touch of color.

Not everyone is a peppermint fan, so the recipe lets you decide the level of mint you would like to add to the mixture. I am an avid mint fan so I chose to amp it up, but I know it would taste just as heavenly with a small amount. The smashed candy cane topping might even be enough of a peppermint bite as well!

Peppermint Donut

 

 

Ingredients: Peppermint Donut 4

 

 

Frosting & Candy Cane Topping:

  • 2 tbsp Coconut Oil
  • 1/2 Cup Bakers Cocoa Powder
  • 2 tbsp Cashew Milk
  • 1/2 Cup Stevia Powder
  • 1 tbsp Powdered Sugar
  • 1 tbsp Vanilla
  • 10 Small Candy Canes

 

Instructions:

Preheat oven to 350 F

Mix whey isolate protein powder, oat flour, stevia powder, bakers cocoa powder, and baking powder in mixing bowl.

Add in cashew milk, eggs, or egg re-placer, apple sauce, coconut oil, and drops of peppermint oil, mix until batter forms.

Pour batter into greased mini donut tray, fill to the tip and scrape until all of the holes have been filled.

Bake for 18 minutes.

Let sit for 10 minutes before frosting.

Frosting: Combine coconut oil, bakers cocoa powder, cashew milk, stevia powder, powdered sugar, and vanilla into mixing bowl. Whip until frosting consistency forms.

Place candy canes into a small enclosed baggie and smash!

I placed them into a small bowl to easily sprinkle on top of each frosted donut.

 

Enjoy & Happy Holidays!

Peppermint Donut 6

 

 

*Don’t forget to use code:LACEY at Slap Nutrition to save 20% on your order the month of December!

 

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Thank you so much for following along on my journey and reading my content! – Lacey Aslett

 

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