• 6 Tbsp coconut oil, melted and cooled
• 3/4 cup coconut sugar (can also sub 1/2 brown sugar and 1/4 cane sugar)
• 2 large eggs, at room temperature
• 1/2 cup coconut milk
• 2 tsp pure vanilla extract
• 2 tsp apple cider vinegar
• 1 tbsp jot
• 1.5 cups packed blanched fine almond flour
• 6 Tbsp cocoa powder
• 2 Tbsp coconut flour
• 1 teaspoons baking soda
• ½ teaspoon salt
  

Salted Caramel Glaze

• 1 13.5 oz coconut milk
• 1/2 cup brown sugar
• 1/4 cup salted butter (or coconut oil)
• 1 - 1.5 cups powdered sugar
• 1/2 tsp salt and flaky salt for topping!

1. Preheat the oven to 350 F. Spray a donut pan with baking spray and dust with cocoa powder.
2. Combine the coconut flour, almond flour, cocoa powder, baking soda and salt in a medium bowl and whisk to combine.
3. In another bowl, whisk together the eggs, sugar, vanilla, coconut milk, coffee, and coconut oil until well combined. Pour the mixture into the dry ingredients and mix until just combined.
4. Spoon the batter into the donut cavities, filling 3 ∕ 4 of the way full.
5. Place the pan in the oven and bake for 8 to 10 minutes or until a toothpick inserted comes out clean.  
6. While the donuts are cooling, make the caramel. Heat the coconut milk, brown sugar and butter (or coconut oil) over medium high heat, whisking constantly until it bubbles.
7. Let the caramel boil for 2 minutes, whisking constantly. Then, reduce the heat to med-low and let simmer for 20-30 minutes until it becomes darker in color and thicker, whisking occasionally. Remove from heat and whisk in powdered sugar and optional 1 tsp vanilla. Add more powdered sugar if the caramel isn’t opaque enough.
8. Glaze the donuts with the caramel glaze and top with flaky sea salt. Enjoy!