Paleo Pumpkin Churros with Dark Chocolate Sauce
mylifeinbalancegroup.com/paleo-pumpkin-churros-waffle-iron/These paleo pumpkin churros with dark chocolate sauce are heavenly: loaded with fall flavor, crispy on the outside, tender on the inside, and made in the waffle iron! They're such a perfect paleo fall recipe because they're totally delicious but there's no frying necessary. These paleo pumpkin churros with dark chocolate sauce are a must make when it comes to paleo fall recipes!
Recipe Makes (Approximate): servings
Ingredients
Paleo Pumpkin Churros
- ⅔ cup water
- 6 tablespoons butter or ghee
- 1 tablespoon pure maple syrup
- 1 cup tapioca flour
- 4 whole eggs
- ½ tsp Sprouts Pure Vanilla Extract
- ⅔ cup Sprouts Organic Pumpkin Puree
- ½ tsp pumpkin pie spice (store-bought or make your own)
Cinnamon-Sugar Coating:
- 4 tablespoons coconut sugar
- 1 teaspoon Sprouts Cinnamon
- 1 tbsp Spray coconut oil
Dark Chocolate Sauce
- 3 ounce bar Sprouts Dark Chocolate 72% Cocoa (, chopped)
- 1 cup Sprouts coconut cream
- 2 tablespoons pure maple syrup
- 1 teaspoon Sprouts Pure Vanilla Extract
- 1 tbsp Pinch of salt
Instructions
- In a medium saucepan over medium heat, combine the water, ghee, and maple syrup. Whisk the mixture well and bring to a gentle boil. Add the tapioca flour, remove the saucepan from the heat, and stir together using a rubber spatula. Do not use a whisk. Stir until the mixture is well combined and forms a ball. Remove the ball from the pan and set aside to cool for about 15 minutes. It will be very sticky; this is OK!
- Meanwhile, make the cinnamon-sugar coating: in a blender or spice grinder, add coconut sugar and cinnamon. Process on high for about 30 seconds or until the mixture is powdered. Transfer to wide, shallow dish.
- Make the chocolate sauce: combine all ingredients in a small saucepan over low heat. Heat gently, whisking regularly, until chocolate is melted and mixture is very smooth. Remove from heat.
- Once the dough has cooled to the touch (This is important: dough that is too hot will scramble your eggs and will ruin the recipe), add the dough to a food processor or high-speed blender (a blender is preferable). Begin processing and add the eggs one at a time, blending until incorporated before adding each additional egg. Blend in the vanilla extra, pumpkin purée, and pumpkin spice, processing until well incorporated.
- Heat your waffle iron and spritz with a generous amount of spray coconut oil. Scoop about a 1/2 cup of dough onto the hot waffle iron and cook according to directions, adding 2 minutes on top of the waffle iron instructions (about 4 1/2 total minutes). Carefully remove from the waffle iron, spritz both sides with more coconut oil, and toss in the cinnamon-sugar mixture. Remove from mixture and place on a baking sheet until remaining dough has been cooked (keep warm in the oven if desired).
- Cook in waffle iron. Spritz with coconut oil and cook according to directions + 2 minutes (about 4.5 minutes). Spritz with coconut oil and transfer to cinnamon-sugar dish; toss in coconut sugar. Repeat until all dough has been pressed in the waffle iron, making about 4-6 waffles.
Recipe Notes
Serve with dark chocolate sauce, rewarming if desired.
Nutrition Information (Approximate)
Serving Size: 2gCalories: 308calProtein: 4gFat: 22gSaturated Fat: 16gCholesterol: 84mgSodium: 797mgPotassium: 210mgTotal Carbs: 26gFiber: 2gSugar: 10gNet Carbs: 24gVitamin A: 2847IUVitamin C: 1mgCalcium: 34mgIron: 2mg
https://mylifeinbalancegroup.com/paleo-pumpkin-churros-waffle-iron/