Preheat the oven to 350°F and spray a mini donut pan with oil spray.

Mix together the blanched almond flour, baking soda and salt.

In a separate bowl, whisk together the maple syrup, coconut milk, coconut oil, egg, vanilla and almond extract.

Using a rubber spatula, mix the wet and dry ingredients together. Do not over mix.

Scoop batter into a large ziplock bag and cut a small hole in the tip of the bag with scissors. Squeeze batter into the donut pan then shake it a little to evenly disperse the batter.

Bake until a toothpick inserted into the center comes out clean, about 10 minutes.

Set pan over a wire rack to cool. Wait until donuts are cooled a bit then remove from the pan.

Melt your chocolate in a microwave safe dish for about a minute and a half, stirring every 30 seconds until chocolate is melted through.

Scoop chocolate onto donuts by drizzling then let cool to harden chocolate. Enjoy!