Pre-heat oven to 400 degrees.
In large bowl, whisk together flour, sugar, baking powder, and salt.
Stir in creamer and melted coconut oil, until just combined.
Fill cavities of a mini doughnut pan about ¾ the way full.
Bake for 7-9 minutes, until doughnuts are just starting to turn golden at edges.
Let doughnuts cool in pan for a few minutes before moving to wire rack to cool completely.
Once doughnuts are cool, dip facedown in caramel sauce.
Heat chocolate until melted. Using a fork, drizzle melted chocolate over the top of the doughnuts in a zigzag fashion.