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Baked Medjool Date Chocolate Peppermint Donuts with dark chocolate glaze and crushed candy canes on a wire rack
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Medjool Date Chocolate Peppermint Donuts

Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Servings: 6 servings
Calories: 285kcal

Ingredients

  • 1 cup Medjool dates, pitted and soaked in hot water for 10 minutes
  • 2 large eggs , room temperature
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 1/2 cups blanched almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup dark chocolate chips
  • 1 tablespoon coconut oil
  • 2 tablespoons crushed peppermint candy canes

Instructions

  • Preheat oven to 350°F (175°C) and lightly grease a standard 6-cavity donut pan.
  • Drain the soaked dates and place them into a food processor with eggs, almond milk, vanilla extract, and peppermint extract. Process until a smooth paste forms.
  • In a separate mixing bowl, whisk together the almond flour, cocoa powder, baking powder, and sea salt.
  • Transfer the date mixture into the bowl with the dry ingredients and fold until fully incorporated.
  • Spoon or pipe the batter into the donut pan cavities, filling each approximately three-quarters full.
  • Bake for 12 to 15 minutes or until the donuts spring back when lightly touched.
  • Allow donuts to cool in the pan for 10 minutes before transferring to a wire cooling rack.
  • In a small microwave-safe bowl, combine dark chocolate chips and coconut oil; heat in 30-second intervals, stirring until smooth.
  • Dip the top of each cooled donut into the chocolate glaze and immediately garnish with crushed peppermint candy canes.
  • Let the glaze set for 15 minutes before serving.