• Preheat oven to 350º F.
• Warming the coconut oil helps to keep the batter smooth. In a large mixing bowl, add coconut oil, maple syrup, almond milk, vanilla, and eggs, and whisk until well combined. Add coconut flour, baking soda, and salt, and continue whisking until there are no clumps left from the coconut flour.
• Add the almond flour, and mix in until just combined.
• Spray a donut pan with coconut or avocado oil spray.
• Add the donut batter to a large plastic bag, and snip a 3/4 in hole in the corner to use a piping bag. Pipe the batter into the donut pan. This can be done with a spoon but I think it's easier to pipe it in since the batter will be thick.
• Bake donuts for 16 minutes. Allow to cool before glazing and decorating.

Chocolate Glaze

• Melt either dark chocolate or white chocolate chips in the microwave or on the stovetop using a double boiler. Stir in 1 tablespoons of melted coconut oil and 1 tablespoon of nut butter. If the mixture is too thin, add an extra 1 tablespoon of nut butter. If the mixture is too thick, add an additional 1 tablespoon of coconut oil.
• Dip each donut top side down into the glaze, and then pull out and set on a rack.
• Before the glaze sets, decorate with toasted coconut, chopped nuts, and dried fruit.