Churros con Chocolate Paleo: A Celestial Spanish Brunch Indulgence

Allergens

Eggs, Coconut, Almonds, Dairy-free Dark Chocolate

Ingredients

• For the Churros: 1 cup almond flour 2 tablespoons coconut flour 1/4 teaspoon sea salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3 large eggs 2 tablespoons maple syrup 1 teaspoon pure vanilla extract 1/2 cup water 1/4 cup coconut oil, melted For the Paleo Chocolate Sauce: 1/2 cup dairy
• free dark chocolate (70% or higher), chopped 1/2 cup full
• fat coconut milk 1 teaspoon pure vanilla extract A pinch of sea salt

Instructions

1. For the Churros:
2. In a large mixing bowl, whisk together almond flour, coconut flour, sea salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together eggs, maple syrup, and vanilla extract. Pour the wet mixture into the dry ingredients and mix until well combined.
4. Gradually add water to the mixture while stirring, followed by melted coconut oil, and continue mixing until smooth. Allow the batter to rest for 15 minutes.
5. Heat about an inch of coconut oil in a heavy bottomed pan over medium heat. Once hot, pipe the churro dough into 6 inch lengths using a piping bag with a star nozzle and fry in batches until golden brown, turning occasionally for even browning.
6. Remove churros from the oil using a slotted spoon and drain on paper towels. Allow to cool slightly before dusting with cinnamon sugar mixture. For the Paleo Chocolate Sauce:
7. In a small saucepan over low heat, gently melt chocolate with coconut milk, stirring frequently until smooth. Remove from heat and stir in vanilla extract and salt. Keep warm.

Chef’s Insight

For a more authentic experience, serve your Spanish brunch sweet with a steaming cup of Paleo-friendly coffee or hot chocolate.

Notes

The churro batter can be refrigerated for up to 2 days before use. To make the Paleo chocolate sauce ahead of time, reheat gently when ready to serve.