For the donuts:
1 1/4 cups almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons honey
2 tablespoon coconut oil, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
For the toppings;
1/2 cup almond butter
1/2 cup maple syrup
1 1/4 cup shredded coconut, unsweetened
1 cup dairy free dark chocolate
Make the donuts:
Preheat the oven to 350 degrees F. Combine the flour, salt, and baking soda in a bowl.
Whisk together the eggs, honey, coconut oil, and vanilla extract. Mix with dry ingredients until smooth.
Pour into greased donut pan and bake for 10 minutes. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.
While the donuts cool, make the glaze.
Make the topping:
Stir together the almond butter and maple syrup until fully combined. It should be smooth and pourable like caramel
Melt dark chocolate in double boiler. Place in a shallow bowl just big enough to dunk the donuts. Dunk the bottom of each donut. Place donuts in fridge to set.
Spread coconut on a baking sheet and bake, stirring every 2 minutes until evenly golden brown. About 5-8 minutes total. Watch very closely as it goes from golden to burnt very quickly! Remove and let cool.
Place the toasted coconut in a bowl and pour on the maple almond butter caramel. Fold in with a spatula until fully combined.
Remove the donuts from the fridge and spread the coconut mixture onto the tops of the donuts with a butter knife. Drizzle the remaining chocolate over each donuts. Let the chocolate set in the fridge or serve right away. ***Donuts best stored in a sealed container in the fridge and placed on the counter for about 30 minutes to come to room temp before eating. Makes 6-8.