Preheat oven to 350 degrees F and lightly coat donut pan with oil.

In large mixing bowl, whisk together almond flour, tapioca flour, sugar, cocoa, baking, soda, baking powder and salt.

In separate large mixing bowl, combine peppermint extract, olive oil and eggs. Whisk until smooth and ribbon-like.

Pour wet ingredients into dry ingredients. Use large mixing spoon to stir until just combined.

Divide batter evenly among donut pan wells. Bake for 13-15 minutes. Donuts are finished when a toothpick inserted into the center comes out clean.

Let donuts cool in the pan for at least 20 minutes. Use toothpick to help release donuts from pan. Transfer to wire rack to continue cooling.

Once donuts cool, prepare glaze. In small saucepan over medium-low heat, whisk chocolate and milk until chocolate melts.

Dip donut tops into glaze and sprinkle on crushed peppermint if desired.