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Ingredients:

• 4 large eggs, room temperature
• 3 tablespoons coconut oil or ghee, melted
• ½ cup coconut milk, warm
• ¼ cup honey
• 1 teaspoon apple cider vinegar
• 1 teaspoon pure vanilla extract
• ½ cup coconut flour
• ¼ cup freeze dried strawberries, ground to a powder
• ½ teaspoon baking soda
• ¼ teaspoon sea salt

Topping

• 1 ounce raw cacao butter, melted
• 2 tablespoons coconut butter
• 1 teaspoon honey
• ¼ cup freeze dried strawberries, coarsely ground

Instructions:

1. Preheat a doughnut maker. If using a doughnut pan, preheat the oven to 350F and grease the pan liberally with butter.
2. Using a stand mixer or electric hand mixer, beat the eggs with the coconut oil on medium-high speed until creamy.
3. Add the milk, honey, vinegar, and vanilla and beat again until combined.
4. Using a fine mesh sieve or sifter, sift the remaining dry ingredients into the bowl. Beat on high until smooth.
5. Scoop the batter into a large ziploc bag, seal the top, and snip one of the bottom corners.
6. Pipe the batter into the doughnut mold, filling it completely.
7. Cook until the doughnut machine indicator light goes off. For the oven, bake for 17 minutes. Remove the doughnuts and cool on a wire rack. Trim if necessary.

Make the glaze

1. Mix the cacao butter, coconut butter, and honey in a shallow bowl. Place in the freezer for 5 minutes to thicken.
2. Once the donuts are completely cooled, dip them in the glaze then dip the tops in the ground up strawberries.
3. Place in the refrigerator for 20 minutes to allow the glaze to set.