1 cup coconut cream (canned and refrigerated overnight)
3 T powdered sugar
½ tsp peppermint oil
crushed candy canes
Instructions
Donuts
Combine all ingredients and mix well. Pour into donut pan and bake 350 for 12-15 minutes or until toothpick comes out clean in the center. Allow donuts to cool on a wire rack.
Frosting
Use a hand mixer to whip chilled coconut cream, powdered sugar and peppermint oil until fluffy (about 5 minutes)
Spread cream on cooled donuts and sprinkle with crushed peppermint. Enjoy!
Notes
Notes: Keep extra cream refrigerated for up to 5 days. If you will be serving the donuts at a later time, keep frosted donuts refrigerated and wait to sprinkle with peppermint candy or else the candy will bleed. The donuts alone freeze extremely well.
Recipe by Petite Allergy Treats at https://petiteallergytreats.com/gluten-free-peppermint-chocolate-donut-vegan-dairy-free/