1. Preheat the oven to 350 degrees Fahrenheit. Grease the donut pans with coconut oil.
2. In a large bowl, whisk together the almond flour, coconut flour, tapioca flour, cocoa powder, baking soda, and sea salt.
3. In a separate bowl whisk the eggs, then add the coconut sugar, coconut milk, melted coconut oil, honey, and vanilla. Whisk everything together well. 
4. Add the wet ingredients to the dry ingredients. Mix until everything is incorporated. 
5. Carefully transfer the batter to a gallon size plastic bag. Seal the bag, and cut the tip off one of the bottom corners so there is a 1-inch opening.
6. Pipe the batter into each donut mold (see notes). Each cavity should be about ¾ full. After piping the batter into the pans, tap each pan on the counter to “settle” the batter and get rid of any bubbles.
7. Bake for 16 minutes, or until an inserted toothpick comes out clean. Remove the donuts from the pan and let them cool on a wire rack.

Chocolate frosting or glaze:

• For the chocolate frosting, melt the chocolate chips, grass-fed butter or coconut oil, and maple syrup together in a modified double boiler (see notes). Once everything is incorporated, remove from the heat and stir in the vanilla extract. Let the icing cool for 5 minutes. Dip each donut directly into the chocolate frosting. You can “swirl” the donut slightly make sure the top is completely covered. Flip the frosted donut and place it back on the wire baking rack to cool. Add sprinkles if desired.
• For the glaze, sift the organic powdered sugar into a medium mixing bowl. Add the coconut milk and vanilla and stir slowly. The glaze should be pourable, but not bubbly or watery. Dip the donut directly into the glaze so that the top half is covered (only the base remains). Flip the donut and place it back on a wire rack. The glaze will fall and coat the donut. Note: there can be variances depending on the type of coconut milk you use. If the glaze is too sticky and isn’t dip-able, add a teaspoon more of coconut milk and stir.