Preheat the oven to 350 F and line a baking sheet with parchment paper

Combine the flours, gelatin, cinnamon, and baking soda in a large mixing bowl.

Fold in the palm shortening, applesauce, and maple syrup, and stir until thoroughly combined.

Roll the dough into donut holes (you’ll have 12) and lightly pinch one side to form into an acorn shape. Evenly space on the parchment paper and bake in the preheated oven for 15 minutes or until baked through. Carefully transfer to a baking sheet and allow to cool completely.

Line a plate with parchment paper and set aside.

Combine the glaze ingredients in a bowl and dip each donut hole into the glaze, thoroughly coating. Hold the donut hole over the bowl to allow any excess glaze to drip off. Place on the plate with the parchment paper and set in the fridge for 15-20 minutes or until the glaze hardens.

Melt the chocolate and the coconut oil together using your preferred method (such as a double boiler) and pour it into a bowl. Carefully dip the rounded top of the donut holes into the chocolate, allowing any excess to drip off into the bowl. Insert the pretzel stick into the top of the donut hole. Transfer back to the plate and repeat for all donut holes. Place in the fridge for 10 minutes or until the chocolate hardens.

Serve chilled and enjoy!