Preheat oven to 350 F and spray 12 small donut holes with nonstick cooking spray.

In one bowl, mix together the almond flour (sifted!), baking powder, and salt.

In another bowl, mix together the coconut oil, vanilla, lime juice, zest, agave, egg yolks and raspberries. Combine the dry into the wet.

Finally, in one last bowl, whip the egg whites until soft peaks form, then fold gently into the rest of the batter.

Fill donut molds about 3/4 way full and bake for 23-25 minutes, or until golden brown and a toothpick inserted into the middle comes out clean.

Carefully unmold and place flat side down on a cooling rack.

Meanwhile, in a food processor or blender, puree the yogurt, coconut, raspberries, lime juice, zest and agave until the raspberries break down.

Once cool, smear the donut tops with the coconut yogurt, top with the freeze dried raspberries, coconut chips, a little lime zest and a pinch of sea salt. Enjoy immediately or transfer to the fridge until ready to consume!