Double chocolate peppermint mocha donuts (vegan, gluten-free)

Double chocolate peppermint mocha donuts (vegan, gluten-free)

Donut, doughnut. Potato, potahto. What’s important is I’m about to hit a chocolate coma. Even better, a chocolate peppermint donut coma. Yes, please. #gimmeallofthedonuts. No, but for realzy. You need to make these and then eat them. All of them. With coconut milk and a big ol’ mug of piping hot coffee. The way to do it. Dip. Dunk. Eat. Dip in the milk. Dunk in the coffee. Put in mouth.

Your coffee will thank you.

I may have overdosed on chocolate. <———-(Wait, is that even possible?)

And I may have gone overboard on taking pictures, but I was just so eeeeeeek excited about how these turned out and how fun they are.

I posted in my last donut recipe about how cute small things are and why we all love little things.

What are these good for?

Post-workout treat
Brightening up your best friend’s day

What are they good for? (besides the deliciousness factor)

Healthy fat (monounsaturated coming at ya from the avo)
Oats are full of fiber
Chia is full of Omega 3s.
Cacao (do we need a reason for this?)



So I’ll shut up and let you get to it.

Double chocolate peppermint mocha donuts

  • Servings: 18 mini doughnuts
  • Time: 25 mins prep 50 mins total
  • Print

1 c. oat flour *
1/2 c. cacao powder
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. fine sea salt

3 tbsp. chia seeds
6 tbsp. warm water (Let chia and water sit for 5 min)
3/4 c. dark chocolate chips (I used Enjoy Life brand)
1/4 medium avocado (45g)
3/4 c. non dairy milk
1/4 c. strong brewed coffee
1 tbsp. maple syrup (optional)
1 1/2 tsp. peppermint extract (not peppermint flavor)
(Combine all ingredients with gelled chia mixture) Add to dry ingredients and mix with mixer until smooth.

Chocolate glaze
1/3 c. dark chocolate chips
2 tbsp. strong brewed coffee
1 tbsp. non-dairy milk + more for softening if gets hard
Optional: raw cacao nibs

*Grind 1 c. oats in blender or food processor.

Preheat oven to 350˚F. Grease donut pan with oil.

Place chia seeds and warm water in a medium bowl and mix together and set aside.

Combine dry ingredients in a large bowl and set aside. Using a double boiler, melt dark chocolate chips, stirring frequently. Add remaining wet ingredients to chia seed mixture and combine well. Add all wet ingredients and melted chocolate to dry ingredients and use a hand mixer to mix until smooth.

Fill donut molds 3/4 from the top and bake for 20 minutes. Remove from oven and allow to cool. Turn pan upside down on a flat surface such as a large cutting board and tap on bottom of mold if donuts do not fall out right away.

While cooling, place chocolate glaze ingredients in a bowl and melt using a double boiler. Dip donuts into glaze and top with cacao nibs. Allow glaze to harden. Store in an air tight container in fridge.



  1. You have listed baking powder twice in the ingredients… Is one supposed to be baking soda, and if that is the case, which one? I am very excited to try this recipe!

    1. Author

      Thanks so much for bringing this to my attention. I have fixed it in the recipe.

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