• Preheat the oven to 350°. Grease a 6 cavity donut pan with butter.
• In a medium bowl, whisk together the almond flour, cassava flour, cocoa powder, salt, and baking soda until combined.
• In a large bowl, whisk together the melted butter, eggs, milk, & vanilla. Then whisk in the coconut sugar.
• Pour the dry ingredients into the wet ingredients and stir to combine. Do not over mix.
• Pour the batter equally into the 6 greased donut cavities. You can either put the batter in a container with a spout, or use a piping bag with a large, round tip to fill the cavities.
• Once filled, place the pan in a preheated oven for 12 min, or until a toothpick comes out clean when inserted into the donut & they spring back when lightly pressed.
• Allow donuts to cool in pan on the counter for 5 min before removing to a wire rack to cool completely.

Make the topping

• While the donuts cool, make the chocolate ganache for the topping.
• Melt the chocolate together with the heavy cream. You can use a double boiler, or a pan of water with a heat safe bowl over it to do this. Stir as it heats until the chocolate is mostly melted. Then remove from heat and stir the mixture to fully combine the cream with the chocolate.
• Once the donuts are cooled and the chocolate is cooled to body temp, dip the top of each donut in the melted chocolate and set aside. Sprinkle with your favorite sprinkles if you desire! To firm up the chocolate, place the donuts in the fridge for about 15 min. Once hardened they can be stored at room temp or in the fridge.