Mouthwatering Spanish Paleo Almond-Flour Churros with Cinnamon Sugar Coating and Dark Chocolate Dipping Sauce

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp salt
• 1 tbsp cinnamon
• 1/2 cup dark chocolate, chopped
• 2 tbsp honey
• 1/4 cup coconut oil
• 3 large eggs
• 1 tsp vanilla extract

Instructions

1. 1

   In a large mixing bowl, whisk together almond flour, coconut flour, salt, and cinnamon.

2. 2

   In a small saucepan, melt honey and coconut oil over low heat until fully combined. Remove from heat and let cool slightly.

3. 3

   Add eggs and vanilla extract to the dry ingredients, then pour in the honey-coconut oil mixture. Mix well until a smooth batter forms. Refrigerate for 1 hour.

4. 4

   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

5. 5

   Fill a piping bag with the churro batter and pipe 6-inch long strips onto the prepared baking sheet, leaving space between each.

6. 6

   Bake for 20 minutes or until golden brown. Remove from oven and let cool slightly.

7. 7

   Melt dark chocolate in a microwave-safe bowl in 30-second increments, stirring after each, until smooth.

8. 8

   Dip the ends of each churro into the melted chocolate and place on parchment paper to set. Serve immediately.