Air-Fried Doughnut Holes with Caramel Dipping Sauce

GF DF RSF 
Serves: makes 10-12 doughnut balls 

Ingredients:

FOR THE DOUGHNUT HOLES
1 1/2 cups Yes You Can GF Self Raising Flour
1/2 tsp bicarb soda
1/2 tsp cinnamon
Pinch of salt
2 eggs
1/3 cup coconut sugar (blend to fine if possible)
2 tbsp coconut milk 
2 tbsp melted coconut oil (slightly cooled)
1 tsp vanilla
2 tbsp almond meal
Optional: 1 tbsp tapioca starch

FOR THE DUSTINGS
1/4 cup coconut sugar
2 tsp cinnamon
Extra melted coconut oil (for brushing)

BLENDER CARAMEL DIPPING SAUCE
1/2 cup soft Medjool dates
1/4 cup coconut cream
1 tbsp coconut oil
2 tbsp maple syrup
1/2 tsp vanilla
Pinch of sea salt

Method:

Whisk flour, bicarb, cinnamon, salt in one bowl. In another, whisk eggs, coconut sugar, coconut milk, oil and vanilla. Fold wet into dry, then stir in almond meal (and tapioca if using). Batter should be thick. Chill 30 to 60 minutes until scoopable.

Preheat Braun air fryer to 175°C (350°F). Scoop 1.5 tbsp mounds straight into basket, leaving space. Air fry 9 to 11 minutes, flipping halfway, until puffed and golden. Brush with melted coconut oil, toss in cinnamon sugar.

Add all caramel ingredients to the Braun jug blender or use the hand blender. Blend until smooth and creamy. Adjust the texture with warm water or more coconut cream if needed.

Serve the doughnuts on a share plate or platter alongside the dipping sauce.