Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.

Mix the cinnamon and sugar together and set aside.

In a medium bowl, stir together the tigernut and coconut flour, tapioca starch, gelatin, and baking soda until fully combined.

Pour in the maple syrup and lightly mix. Fold in the palm shortening until the mixture is creamy. Form the dough into eight or nine doughnut holes.

Roll each one of the donut holes in the cinnamon sugar coating and place them on the prepared baking sheet.

Bake for 10 to 12 minutes, or until the doughnut holes are hardened on the outside. Remove and allow to cool completly.

Add about 3-4 tbsp of dulce de leche to a piping bag (or plastic bag with the tip cut off) with a round tip . Push a small hole into the donut hole with the frosting tip (or the handle of a fork or spoon) and fill with dulce de leche. Carefully pull the tip back. Repeat for all donut holes. Chill in the fridge for 10-15 minutes to allow the dulce de leche to set.

Serve with a side of the remainder of the dulce de leche as an optional dip