Preheat the oven to 176°C/350°F.

Add the cooked chickpeas into the food processor and pulse to obtain a puree.

Add the flour, sugar, baking soda, baking powder, vinegar, salt and nut milk, and process to obtain a dense batter.

Add the melted chocolate and pulse to incorporate.

Grease the doughnuts pan with coconut oil, then distribute evenly the batter.

Bake for 15 minutes, then remove from the oven and set aside to cool.

In a small sauce pan add the raspberries and lemon juice, and bring to boil over low heat, then let simmer for five minutes.

Strain the mixture to remove the seeds and peel, then transfer the resulted juice back into the sauce pan. Add the arrowroot, mix to incorporate then bring to boil and simmer for a few minutes stirring continuously until it starts to thicken.

Remove from the heat and set aside to cool.

In a small sauce pan add the vegan chocolate, vegan milk and coconut oil and place over a pan with simmering water.

Mix continuously until the chocolate is melted and you obtain a dense sauce, then set aside to cool.

Spread the raspberry glaze on top of each doughnut, then drizzle with the chocolate sauce, top with crushed almonds and serve.