Preheat the oven to 180°C and lightly oil a mini doughnut or muffin tray.
For the doughnuts - in a medium sized bowl cream the coconut oil and Rice Malt Syrup. Once smooth, add the egg, vanilla and milk, mixing until combined (it's okay if it looks a little lumpy).
Add the flour and salt and mix until nice and smooth. Spoon the mixture into a piping bag and pipe into the moulds (you can snip the corner out of a sandwich bag if you don't have a piping bag).
Bake in the oven for 8-10 mins, allow to cool for 5 mins before putting on a wire rack to cool complete.
For the glaze - while your doughnuts are cooling, prepare the glaze by combining the Rice Malt Syrup, Coco Quench and oil in a small saucepan over a low to medium heat for about 1 min, or until oil is completely melted.
Add the cinnamon and arrowroot powder, whisking continuously until the mixture begins to thicken. Once thickened, cook for another 1-2 mins, then remove from heat and allow to cool slightly.
Spoon the glaze over the doughnuts, though we recommend putting some baking paper underneath the doughnuts as this can get a bit messy!
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