Chocolate Churro Bites with Mango Coconut Cream

Allergens

None

Ingredients

• For the Churro Bites: 1 cup almond flour 2 tablespoons coconut flour 3 tablespoons cocoa powder 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup melted coconut oil 1/3 cup unsweetened almond milk 1 large egg, beaten 2 tablespoons honey or maple syrup Coconut oil spray For the Mango Coconut Cream: 1 cup frozen mango chunks 1/4 cup full
• fat coconut milk 2 tablespoons honey or maple syrup A pinch of salt

Instructions

1. For the Churro Bites: In a large bowl, whisk together almond flour, coconut flour, cocoa powder, salt, cinnamon, and nutmeg. Gradually add melted coconut oil, almond milk, beaten egg, and honey or maple syrup, mixing until a smooth batter forms. For the Mango Coconut Cream: In a blender, combine frozen mango chunks, coconut milk, honey or maple syrup, and salt. Blend until creamy and smooth. Refrigerate until ready to serve. Preheat oven to 350°F (175°C). Spray a mini muffin pan with coconut oil spray. Using a piping bag or spoon, fill each cup about two thirds full with the churro batter. Bake for 12 14 minutes, until set and golden brown. Allow to cool slightly before removing from the pan. To serve, drizzle the Mango Coconut Cream over the Churro Bites and enjoy a cinematic sweetness that will captivate your senses.

Chef’s Insight

Use high-quality cocoa powder for a deeper, richer flavor in your churro bites.

Notes

To enhance the cinematic experience, consider serving the Churro Bites and Mango Coconut Cream on a patio or in a room with warm lighting.