Preheat oven to 375 degrees F.

In a bowl, whisk together dry ingredients - spelt flour, baking soda, baking powder, and the tea from two Earl Grey tea sachets.

In a smaller bowl, mix all wet ingredients until evenly combined.

Fold wet ingredients into dry, stirring until everything is evenly mixed, making sure there aren't any clumps of flour.

Spray your donut pan with coconut oil or another vegetable-based oil. Pour batter evenly into the donut molds.

Bake donuts in the oven for 15 minutes. When done, be sure to let the donuts cool completely before topping with caramel and coconut whipped cream.

While donuts are baking, make the caramel - just mix the coconut nectar and maple syrup completely until they're evenly combined.

Then, make the coconut cream. Take the can of coconut milk out of the refrigerator and gently scoop out the milk solids from the top into a bowl.

Using a stand mixer, mix the coconut milk solids until a fluffy cream is formed, about 5 minutes. (You can also use a whisk, but it will just take a bit longer!) Add in a drizzle of maple syrup and mix in until it's evenly combined.

To assemble the donuts, remove from pan and place on a baking sheet. Drizzle with the almond butter caramel, then top with a scoop of the coconut cream. Garnish with blood orange zest and coconut sugar, if desired.

Enjoy!