Preheat the oven to 350 degrees. Grease a standard non-stick donut pan with coconut oil. In a large bowl whisk together the dry ingredients, the coconut flour, cocoa powder, salt and baking soda. In a medium bowl whisk together the wet ingredients, the eggs, coconut oil, maple syrup and vanilla. Combine the wet ingredients into the dry ingredients, whisking to create a smooth batter.

Take a ziplock plastic bag and cut one corner off the bag. Fill the bag with the donut batter. Pipe or squeeze the batter from the bag into the greased donut tray. Bake the donuts for 15-18 minutes. The donuts will rise and be firm to the touch. Allow the donuts to cool a bit before removing from the pan and glazing.

To make the glaze, melt the chocolate and coconut oil together in a pan or the microwave until melted. Stir until you have a smooth glaze. Use a spoon to drizzle the glaze over the donuts. The glaze will solidify as it cools. The donuts will keep at room temperature in an air tight container for up to 2 days. They’re best eaten warm!