Preheat oven to 350°F. Combine all dry ingredients in a bowl. Then, with a mixer, add in wet ingredients until well blended. Spray a donut pan with olive oil cooking spray and fill each ring with about 2/3 of the batter. Bake for 20 minutes. They will be golden brown when done.  Test with toothpick. Cool in pan for 5 minutes then take them out carefully and let them cool on a cooling rack.

Part 1

Once the donuts are cooled to room temperature, you can prepare the glaze. Toast coconut lightly in a pan for 3 minutes at 350°F until the coconut turns golden.

Part 2

Combine the carob, agave and vegan butter in a bowl and microwave for about 30 seconds. Be sure to stir at 30 seconds. The more stirring, the better.

Part 3

Once the carob is melted, dip each donut halfway into the carob. Place back on a cooling rack (if you don’t have a cooling rack don’t worry a plate works just fine) and sprinkle with golden toasted coconut. Let glaze set for 45 minutes to 1 hour. Enjoy!

Adapted from Angela Bitetto's Original Recipe 
Recipe Improved & Made Healthier removing the High Fructose Corn Syrup, Butter, Egg Yolk, Sugar & Baked Not Fried