“Mouthwatering Paleo Churros with Dark Chocolate Dipping Sauce”

Allergens

Eggs, Nuts (Almond)

Ingredients

• 1 cup almond flour 2 tbsp coconut flour 1/4 tsp salt 1/2 tsp cinnamon powder 1/4 tsp nutmeg, freshly grated 3 large eggs 2 tbsp pure maple syrup 1/4 cup melted coconut oil 1/2 tsp vanilla extract 1/4 tsp orange zest 1 cup dark chocolate, roughly chopped 1/2 cup almond milk

Instructions

1. In a large bowl, whisk together the almond flour, coconut flour, salt, cinnamon, and nutmeg. In another bowl, beat the eggs, then add maple syrup, melted coconut oil, vanilla extract, and orange zest. Mix well. Gradually incorporate the dry ingredients into the wet mixture, stirring until combined. Add almond milk to create a smooth batter. Heat about 2 inches of coconut oil in a deep frying pan for deep frying. Once hot, pipe the churro dough into long strips using a piping bag, cutting them at desired length. Fry until golden brown and crispy. Remove and drain on paper towels. In a microwave safe bowl, melt the dark chocolate. Stir occasionally until fully melted and smooth. Serve churros warm, dipping them into the melted dark chocolate sauce. Sprinkle with additional cinnamon for garnish.

Chef’s Insight

To achieve the perfect texture, ensure oil temperature is maintained between 350°F and 375°F while frying.

Notes

Make sure to use high-quality dark chocolate for the sauce.