Preheat the oven to 400°F (204°C). Grease two 6-cavity donut pans with melted coconut oil or a nonstick cooking spray.
In a medium bowl, whisk together the almond milk, vinegar, sugar, melted coconut oil, and vanilla extract until well combined.
In a large bowl, sift the cocoa powder. Then add in the flour, salt, baking soda, and baking powder.
Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix until just combined, taking care to not over mix.
Spoon the donut mixture into a pastry bag fitted with a tip (or into a large resealable bag with a hole cut in the corner). Pipe the donut batter into each donut cavity, filling a little more than 3/4 full.
Bake the donuts for 10 minutes in the preheated oven or until a toothpick comes out clean. Transfer the donut pan to a wire rack to cool for 20 minutes. Once cooled, flip the donut pan over onto the wire rack and lightly tap each cavity to pop out the donuts.
While the donuts are cooling, prepare the Dark Chocolate Glaze. Add a few inches of water to a saucepan and bring to a simmer. Nestle a heatproof glass bowl that sits on top of the saucepan without touching the water to create a double boiler. Add the chocolate chips and coconut oil to the bowl and allow to melt, stirring occasionally with a silicone spatula or spoon until the mixture is smooth and glossy. Alternatively, you can melt the chocolate and coconut oil in intervals.
Dip each donut into the chocolate glaze, then sprinkle on just a little bit of the crushed rose bud tea leaves. Allow the glaze to set for 10-15 minutes.