• Preheat your Cake pop maker or oven to 350 degrees Fahrenheit if using a donut pan
• Place a medium sauce pan over low heat and add your chocolate and coconut milk
• Stir continuously until you form a creamy coconut milk chocolate
• Remove from heat and set aside
• Place your 2 eggs in the bowl of a stand mixer or a mixing bowl and use a whisk on a hand mixer
• Whisk on high until your eggs become foamy and fluffier
• Fold in your coconut milk chocolate and mix well
• Add your almond flour, cinnamon, baking powder, vanilla and salt and mix well

To Bake in Cake Pop maker

• Once it is preheated, fill a ziploc bag with your batter, cut a small corner off and use it to pipe your batter into your cake pop maker
• Fill to just above the rim and then close the lid
• Cook for 5 minutes, open, turn the donut holes over, close the lid and cook for 2 more minutes
• Remove from the cake pop maker, place on a plate and place in the freezer for 45 minutes

To bake in the oven

• You can make these in a donut pan, muffin tin or anything else that makes you happy
• Fill a ziploc bag with your batter, cut off a corner and use the bag to pipe your batter in your donut pan, muffin pan etc
• Place in your preheated oven and bake until a toothpick inserted in the center comes out clean
• Remove from the oven, let cool, place on a plate and stick in the freezer for 45 minutes

Glaze

• Combine your coconut cream concentrate (coconut butter), coconut oil, and honey in a tall glass and mix extremely well
• Remove your donuts from the freezer and dip in the glaze one at a time, setting on parchment paper to set after dipped
• You can do it once to have a thin coat or dip multiple times after the glaze has hardened to make a thicker glaze