add the dates to a food processor and pulse until they break down into a sticky paste.

dd the protein powder, gluten-free flour, almond butter, greek yogurt, vanilla, almond extract, and milk. blend until a thick, smooth dough forms. if the mixture looks too dry or crumbly, add 1–2 more tablespoons of milk and blend again until it comes together.

add the toasted shredded coconut and pulse a few times just to fold it in.

press the dough firmly into silicone donut molds, smoothing the tops so they’re even and compact. you can also shape them by hand into donut rings if you don’t have molds.

place the molds in the freezer for about 20 minutes to help the donuts firm up. while they chill, melt the chocolate chips and coconut oil together (microwave in 20-second bursts, stirring between, or use a double boiler).

remove the donuts from the freezer and spoon the melted chocolate over the tops. sprinkle with extra shredded coconut. return the donuts to the freezer for about 2 hours, or until fully set. once firm, pop them out of the molds and enjoy.