Heat the oven to 200C/180C fan/gas 6. Prepare your silicone moulds in a tray or oiled doughnut pan. In a large bowl, stir together the almond flour, xylitol, baking powder and baking soda.

In a small bowl, whisk together the melted coconut oil, almond milk, eggs, and vanilla extract. Fold the wet mixture into the dry mixture. Add the apple cider vinegar and mix well to combine everything.

If using blueberries, add 4 or 5 in each cavity of the doughnut pan and then transfer the batter evenly on top, filling each cavity three quarters of the way.

Bake for 12 mins then reduce the temperature to 180C/160C fan/gas mark 4 and cook for a further 5-10 mins, until the doughnuts are lightly golden. Leave to cool until they're easy to remove from the pan.

Meanwhile, stir together the nut butter, cacao powder and 1/2 tsp hot water in a small bowl.

When the doughnuts have cooled, remove from the moulds and drizzle with the topping. Can be stored in an airtight container in the fridge for 3 days.