• Preheat oven to 400 degrees Fahrenheit and lightly dress your doughnut/donut baking pan wells with grapeseed oil using a paper towel or pastry brush.
• In a medium bowl, sift together the all-purpose flour, pure cane sugar, baking powder, baking soda, and sea salt.
• In a separate mixing bowl, add the Almond milk, SunButter, grapeseed oil, and vanilla extract.
• Next, add the wet ingredients in with the dry ingredients and using a rubber spatula, stir until well combined. **DO NOT OVER-MIX!**
• Spoon the donut batter into a pipping bag and pipe it into prepared donut pan wells.
• Bake donuts for 10-12 minutes or until fluffy and light golden brown or until a toothpick comes out clean.
• Remove from oven and then let them cool for 5 minutes before turning them out onto a cooling rack so that they can continue to cool completely.

To Make Chocolate Glaze:

• In a small pot on low heat, add chocolate chips and milk, whisking constantly until full melted and smooth. Once melted, remove from heat.
• Whisk together the powdered sugar and melted chocolate (while hot) until smooth and consistency is met. **NOTE: After mixing, you may need to add additional milk (1 tablespoon at a time) for it to become thinner and glaze -like. Just ensure that you continue whisking until glaze runs 'slowly' off the whisk when slightly lifted. This means that consistency is perfect.**
• Next, dip donut in the prepared Chocolate Glaze and set back onto cooling rack so that glaze hardens a bit. Repeat until all donuts are glazed.
• Sprinkle with Sunflower seeds, if desired.
• Bon Appetite!