In a small measuring cup, combine plant-milk and apple cider vinegar. Stir and allow to sit while preparing the other ingredients. Add the apple cider vinegar first, and then add the milk (both combined should be ¾ cup total)

Combine all the dry ingredients in a large bowl and stir together.

In a separate bowl, combine the wet ingredients and whisk together.

Pour the wet ingredients into the bowl of dry ingredients.

Using an electric mixer on medium speed, blend until smooth.

In a shallow bowl, melt ¼ cup vegan chocolate chips in a microwave using the chocolate melting setting, stirring when indicated. Or cook on power 5 for 5 minutes, stirring every 2.5 minutes.

Stir the melted chocolate chips until the cholate is smooth.

Hold each donut, dip one side, or half the donut, depending on what you want them to look like.

Drain the cashews

Place cashews and the other ingredients into a cup-sized high-speed blender.

Blend until smooth.

Pour into a shallow dish.

Hold each donut, dip one side, or half the donut, depending on what you want them to look like.

In a separate bowl, put ½ cup shredded coconut in the base.

Dip the donut in chocolate first, then into the shredded coconut

Place on a plate or a baking rack to allow the chocolate (and coconut if using) to dry.

Fill each donut reservoir with 2 Tablespoons of donut batter.

Bake for 4-5 minutes or until a toothpick inserted into the donut comes out clean.

Glaze, sprinkle with powdered sugar or eat plain.

Preheat oven to 350

Using a mini muffin or donut hole pan, fill each cup with batter

Bake for 4-5 minutes or until a toothpick inserted into the donut comes out clean.

Glaze, sprinkle with powdered sugar or eat plain.