Preheat the oven to 350°F (177°C). Adjust the oven rack to the middle position. Lightly grease a donut pan with extra ghee. Set aside.

In a small bowl, vigorously whisk the blackberry jam with the arrowroot flour until well combined. Set aside.

In a small bowl, whisk together eggs, ghee, coconut milk, maple syrup and vanilla extract. Set aside.

In a large bowl, sift together coconut flour, tapioca flour, baking soda and salt. Whisk to combine. Slowly pour the wet ingredients into the dry. Stir to incorporate until smooth throughout.

Transfer the batter into a pastry bag or gallon-size plastic bag with a small corner cut off with scissors. Fill each donut cavity about 2/3 full with the batter. Tap the donut tray on the counter when finished to evenly distribute the batter. Bake at 350°F (177°C) for 10-12 minutes until the donuts are lightly browned throughout. You can use a toothpick to check the center; it should come out dry. Remove from the oven and let cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.

Using a double boiler or a microwave, melt the dark chocolate chips. Once they have melted, transfer them into a small bowl and let them cool for 7-10 minutes.

Then, mix together coconut cream and cold brew coffee. Microwave for 45 seconds, until just coming to a boil. Pour this mixture into the melted chocolate, and let it sit for another 5 minutes. Add palm shortening, vanilla extract and maple syrup to the chocolate and blend with an immersion blender or in a high-speed blender until well combined.

Dip the tops of the donuts into chocolate-espresso glaze, and transfer them to a parchment-lined baking sheet. After you are finished dipping, let them sit in the refrigerator for 10 minutes before serving.