First make the doughnuts: Place the oats and nuts in the food processor first and pulse until they have broken down.
Now add the remaining ingredients and process until the dough comes together. Divide this between a doughnut pan - should make 5 or 6. Line it with cling film first - it helps to get them out! Freeze for 30 minutes.
For the cinnamon glaze: Place the cacao butter in a heat proof bowl and place over a pan of simmering water until just about melted.
Add the almond butter, maple syrup and cinnamon and allow to fully melt then remove from the heat and leave to cool for 10 minutes then whisk in the yoghurt.
Place each donut on a wire rack then spoon the glaze over to almost cover. Sprinkle with pecans then allow them to set for at least 15 minutes - then enjoy!
Keep in a container in the freezer for up to 2 weeks.