1. Preheat your oven to 180 degrees celsius and grease doughnut moulds.
2. In a medium bowl, whisk together the eggs, olive oil and maple syrup until combined.
3. Add in the remaining ingredients, ensuring no clumps remain.
4. Using a tablespoon to measure, add about two to each mould ensuring they're filled around 3/4 of the way (to allow for rising).
5. Bake for 10-14minutes or until slightly more browned on top.
6. While the doughnuts are cooling for about 3-5minutes, melt together the chocolate and coconut oil.
7. Dip the doughnuts into the chocolate and add the crushed hazelnuts on top.
8. Enjoy them straight away! (Can last in the fridge for about 4 days)