First make the caramel sauce by combining the palm sugar and coconut milk together in a sauce pot and whisk smooth until it starts to boil

Once it boils reduce heat to medium and stop stirring and let it reduce to almost half the original volume (which would be about ½ cup) this should take about 5 minutes, not much longer

Add the salt and vanilla extract and swirl the pan to combine

Pour into a heat proof container to cool and then make the donut batter

For the donut batter: Combine ground flax seed with hot water and whisk smooth

Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste

In a large mixing bowl combine the almond milk, melted coconut oil, vanilla extract, brown sugar and flax egg and whisk smooth

Add the sifted flour, cocoa powder, salt & baking soda and whisk smooth.

Transfer batter to a pastry bag and pipe almost to the top into each of the lightly greased cavities.

Bake in a preheated 350°F oven for approximately 10-12 minutes for the larger donuts (8 minutes for the mini's). or when they spring back when gently pressed they are done.

Cool then dip in the cooled caramel, chopped pecans and the optional swirl of fudge icing in the centers.

A sprinkle of crushed sea salt is a great addition to cut the sweetness of all the elements of this donut!