• Preheat your oven to 350°F.
• Add the eggs, coconut oil, maple syrup, vanilla extract, and almond extract to a medium-sized mixing bowl. Whisk until well blended.
• Add the almond flour, tapioca flour, cocoa powder, baking soda, salt, and cinnamon to the mixing bowl. Whisk until well blended.
• Generously spray your donut pan with non-stick spray. These are my favorite pans. Fill each donut cavity with batter 1/8" below the top.

  Bake at 350°F for 18 minutes or until a toothpick comes out clean.

  Allow the donuts to cool in the pan on your counter for 10-15 minutes before removing them from the mold.
• Pour white chocolate melting wafers into a microwave-safe bowl. Microwave in 20-second intervals stirring in between until melted and smooth. Stir in coconut oil and natural food coloring powder. Stir until well combined.

Styling the Donuts:

• Method 1: Dip the donut upside-down in the bowl of melted chocolate. Place it right-side-up and sprinkle with sprinkles while the chocolate is still melted. Allow to cool and enjoy!
• Method 2: Place it right-side-up on a cooling rack. Drizzle the chocolate over the donut with a spoon. First, pour the chocolate around the edges of the donut to create the drips. Then spread additional chocolate around the top of the donut if needed to fill it in. Then sprinkle with sprinkles while the chocolate is still melted. Allow to cool and enjoy!