1. For the donuts: Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line two baking trays with parchment paper.
2. In a large mixing bowl, combine the flour, coconut sugar, baking powder, flaxseed, and salt; stir well.
3. Warm the almond milk and vanilla extract in a small saucepan set over medium heat. Once bubbles start to form at the edges of the milk, remove from the heat and stir in the coconut oil until thoroughly melted and combined.
4. Slowly stir the wet ingredients into the dry, mixing until the batter is lump-free.
5. Divide the batter between the two 6-hole donut tins. Bake until golden and springy to the touch on top. 15-20 minutes.
6. For the glaze and decoration: As the donuts bake, combine the chocolate, coconut cream, and coconut oil in a heatproof bowl.
7. Set the bowl over a half-filled saucepan of simmering water, stirring occasionally until melted and smooth. Remove from the heat and let cool and thicken.
8. When ready, remove the donuts from the oven. Let them cool in their tins for 5 minutes.
9. After cooling, turn them out and spread with the chocolate glaze; decorate with the wintery decorations. Let the glaze set before serving.
Tips:
Sugar decorations are available from online retailers and specialty cookware or baking stores.
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