Preheat oven to 350ºF and lightly grease a donut pan with coconut oil.

Place the beets in a blender along with the non-dairy milk (I used cashew milk). Blend until smooth and set aside.

In a large mixing bowl, combine the almond flour, coconut sugar, cacao powder, tapioca flour, baking soda, baking powder, and salt. Whisk all dry ingredients together.

In a separate mixing bowl, whisk the eggs, coconut oil and vanilla extract together. Whisk in the pureed beet mixture.

Pour the wet ingredients into the mixing bowl with the dry ingredients and stir until combined.

Use a spoon to put the batter in the prepared donut pan, or put it in a piping bag/ziplock bag with the tip cut off and pipe the batter into the pan. Bake for 10-12 minutes - 11 minutes was perfect for me. Bake for 7 minutes for mini donuts. Let cool completely before carefully removing from the pan. Repeat with remaining batter.

For the glaze, combine all of the ingredients for the glaze in a bowl and whisk to combine. If you want the topping to be more glaze-like, you can warm the ingredients slightly and pour it over the donuts. If you want the topping more frosting-like (as pictured), let the ingredients thicken slightly and whisk to your desired consistency. Don’t let it get too hard or it will be hard to spread.

Store donuts tightly sealed in the refrigerator for up to 5 days, or in the freezer for longer term storage.