Chocolate Donuts with Chocolate Ganache Glaze (vegan, gluten-free, refined sugar free)

0 Preheat oven to 350 degrees F. Generously spray your two donut pans with oil and set aside.
1 In a large bowl, combine the oat flour, almond flour, cacao powder, baking powder, baking soda, and salt. Whisk until well combined and set aside.
2 In a medium bowl, combine the almond milk (make sure it’s room temperature or slightly warm so the coconut oil doesn’t harden), melted coconut oil, coconut sugar, maple syrup, and vanilla extract. Whisk until well combined.
3 Add wet ingredients to the large bowl of dry ingredients. Whisk until smooth and combined.
4 Spoon batter into each donut mold until almost full (they don’t rise a ton). Carefully shake the pan to distribute the batter evenly.
5 Bake for 18-25 minutes or until a toothpick comes out mostly clean and the tops are firm to the touch.
6 Place donut pans on a cooling rack and cool for 15 minutes in the pan. Then carefully remove donuts and place on the cooling rack to cool completely.
7 Make the chocolate ganache glaze by putting the chocolate chips and coconut oil in a bowl. Microwave in 30 second increments, stirring after each increment. Only microwave until melted, careful not to burn the chocolate.
8 Carefully dip each donut into the ganache, with the smooth baked surface (the side that was touching the pans) covered in the ganache glaze. Be extra careful because the donuts are tender and you don’t want to break them. You can also spoon the glaze onto the donuts. Put donut back onto the cooling rack and finish glazing all the donuts. Enjoy!
9 Store in an airtight container on the counter for 3 days.