Because it’s St. Patrick’s Day and let’s be honest, it’s just fun to make food green sometimes! I whipped up these lovely, festive mini’s this morning to take to a farewell party for some neighbors that are moving…one guest is gluten free and one is dairy free…so these will be perfect! Used our standard donut recipe and made just a few adjustments, tada…they’ll be perfect for the party as well as perfect for guests that won’t know any different!
These are not that super fake color of green…but get their mild’ish green color from using some liquid chlorophyll in the mix. Ya, they’re not overly super green, but it gets the job done for celebrating the theme of this day and they certainly do taste minty!!
Enjoy and Happy St. Patrick’s Day!!
mini mint chocolate chip donuts
paleo St. Patrick’s Day fun in a cool minty bite
Credit: backporchpaleo.com
Ingredients
- 1 c Otto’s Cassava Flour
- 1 t baking powder
- ¼ t Redmond Real Salt
- 2 T coconut sugar
- ¼ c grass fed butter or coconut oil, softened
- ¼ c maple syrup, room temperature
- ¾ c full fat coconut milk, room temperature
- 1¼ t liquid chlorophyll, if mint flavored reduce peppermint essential oil use
- 1 egg, room temperature
- 10 drops doTERRA peppermint essential oil
- ¼ c finely chopped dark chocolate chips drizzle
- ½ c dark chocolate chips
- 1 t coconut oil
Directions
- In a medium sized bowl, whisk together the cassava flour, baking powder and salt – set aside.
- In a separate medium sized bowl, add softened butter (or fat of choice) & coconut sugar and mix until fluffy with an electric mixer.
- Add maple syrup, coconut milk, chlorophyl, egg and peppermint essential oil to butter mixture and mix till well combined.
- Add flour mixture to liquid & mix until all ingredients are combined, batter will be thick which is perfect for filling your donut maker or tray.
- Toss in chopped chocolate chips and stir to combine.
- We use a plastic bag with the tip cut off to pipe our batter into our donut maker, you can also use a pastry bag…whichever method, fill with batter and prep your donut maker or donut pan and bake according to manufacturers instructions.
- Our Babycakes donut maker takes about 4½ minutes to cook ours up, baking in oven trays may take a bit longer.
- Remove cooked donuts to a cooling rack and let cool completely before drizzling.
- While donuts are cooling, melt chocolate chips and coconut oil in a double broiler till warmed and smooth, spoon into a smaller bowl for dipping and/or drizzling.
- Once donuts are cooled, using fork, stir the warm chocolate about and then flick or drizzle over donuts, if you prefer, you can also simple dip the tops directly in the chocolate.
- We got about 14-16 mini donuts, depending on your donut maker or donut pan, you make get more or less.
