• Preheat oven to 350F, and grease 2 donut baking pans or silicone moulds.
• In a medium bowl, whisk together all dry ingredients. Set aside.
• In a large bowl, beat together coconut oil and coconut sugar until creamed. Add in one egg at a time, beating to just combine for each. Add in vanilla and combine.
• Transfer wet ingredients into dry. Beat together until mixture is well combined and lump-free.
• Place batter in a piping bag and pipe into the moulds. (If you don't have piping bags, you can either spoon into a ziplock bag and cut the tip off to pipe, or you can spoon it into the mould and spread it out evenly).
• Bake for 15-17 minutes, until cooked through and knife comes out clean. Cool completely.

For The Glaze:

• In a small bowl, whisk together the melted coconut butter and maple syrup.
• Add in almond milk one tbsp at a time until you get the desired consistency (it should be thick enough so that it doesn't run off the donut, but thin enough to be able to dip the donut in). Whisk in remaining ingredients.
• To build the donuts: dip them into the glaze, lift from the bowl and allow the excess to drip off. Sprinkle cacao nibs on top. Serve within 1-2 days for best results, and keep refrigerated.