Store the doughnuts in an airtight container in the refrigerator for 2 weeks, or freeze the doughnuts in an airtight container, with a square of parchment paper placed between each row of doughnuts, for 4 months. Defrost at room temperature for 1 hour.
Tidbits: I use expeller-pressed coconut oil so the glaze doesn’t taste too coconutty, but virgin coconut oil would work as well.
While making your own sprinkles is fun and ensures they are free of artificial dyes, refined sugar, and cornstarch, India Tree makes some dye-free sprinkles that would work well here.
Keywords: dessert, chocolate doughnuts, doughnut, baking, gluten free, paleo, Danielle Walker, against all grain