On the first day of Christmas my true love gave to meeeeee! a donut that was completely macro free! 🙂 I’ve been dying to make donuts for the longest time now so when my CrossFit box announced their potluck Christmas party, it was the perfect excuse to get my butt back in the kitchen & get creative with these festive looking Reindeer donuts. It just doesn’t feel like Christmas until I get my holiday bake on & sing along like a lunatic to my all-time favorite Christmas tunes. You know, those old classics like Wham’s “Last Christmas.”
Living in Florida can make it a real challenge to get into the Christmas spirit. I’ve found the trick is to turn the AC down really low, wear your ugliest Christmas sweater & blast those carols until Christmas penetrates every last cell in your body! If that doesn’t work then watching Elf & eating gingerbread cookies never fails at getting the holiday season off to a sweet start.
So, back to making donuts. In case you somehow missed it, I’m just a wee bit of a fan of these holey, sweetened balls of dough. The obsession started as a small child when my Dad would challenge me to eat my sugar-coated & jelly-filled donuts without licking my lips. I dare you to try! To this day I remain defeated by this challenge. I could think of worse challenges to fail at though.
You might be wondering why I’m encouraging you to go and make donuts when at this time of year there’s no shortage of tempting & delicious treats lurking around every corner. Well for starters, these are at least somewhat healthier than your regular store-bought deep fried donuts. And secondly, it’s Christmas! I’m not saying throw in the towel and give up on your healthy lifestyle until January, but I actively encourage finding some balance & enjoying the spirit of the season by sharing the foods you love with the people you love ❤
If you need some tips and a fresh perspective on how to handle the holidays check out my post “Holiday Health Hacks“.
Yields 12 (ish) large donuts
- 1 tsp Baking Powder
- 2/3 cup(s) coconut oil
- 2 Tbsp raw honey
- 4 large eggs at room temperature
- 1 cup(s), Dark Chocolate Chips
- 4 TBSP, Pb2
- 315 grams, Cocoa & Coconut Barney Butter
- 0.50 cup, Dark Chocolate Kodiak Cakes waffle & flapjack mix
- liquid stevia (to taste)
- Pre-heat oven to 350 & grease donut pan.
- Mix all the wet ingredients together in a large bowl with an electric whisk or Kitchen Aid mixer.
- Add the dry ingredients to the wet and mix well with a wooden spoon or spatula.
- Fold in the dark chocolate chips.
- Pour batter into donut molds & place in the oven for 8-10 minutes or until a toothpick comes out clean.
- Allow to cool for 10-15 minutes before removing donuts from the pan.
- In a shallow bowl mix PB2 powder with water as directed on the packet.
- Dip each donut into the “glaze” and then decorate with additional toppings as desired.
- Enjoy immediately or store for up to a week in the fridge.