Sweet Potato Churros Dipped in Dark Chocolate

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Bite into these crispy sweet potato churros dunked in a rich, dark chocolate sauce.

Everyone loves crispy, doughy churros, but all too often these treats are full of gluten and coated in refined sugar. To give these classic Mexican treats a Paleo twist, we made a batter using sweet potatoes and gluten-free flours, deep fried them in coconut oil, and dunked them in a pot of antioxidant-rich dark chocolate sauce!

This recipe uses sweet potatoes as the base of the churros. To make the sweet potato purée, bake the potatoes (skin on) at 350°F for about 40 minutes, then cool, peel and blend until smooth. We recommend doing this step ahead of time.

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To make the churros, heat the sweet potato purée with almond flour, tapioca flour, baking soda and eggs in a saucepan until a smooth paste is formed. Add the mixture to piping bags and pipe them into very hot coconut oil to deep fry, snipping with scissors to make the churros into “sticks.”

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No churro is complete without a decadent dipping sauce! To make the creamy sauce, simply melt raw dark chocolate in a double boiler, remove from the heat, then stir in coconut cream and honey until combined.

These crunchy sweet potato churros are great for parties – simply triple the ingredients to serve a big crowd.

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time
Total time:30 MINS
Cook Time:20 mins
Prep Time:10 mins
Serves:4

Sweet Potato Churros Dipped in Dark Chocolate

Bite into these crispy sweet potato churros dunked in a rich, dark chocolate sauce.

Tools

  •  2 small bowls
  •  Large saucepan
  •  Large piping pastry bag fitted with a star tip
  •  Scissors
  •  Deep pan for frying

IngredientsFor the Chocolate Sauce:

  •  ¼ cup raw dark chocolate
  •  ½ cup coconut cream
  •  1 T honey

For the Churros:

  •  6 T grass-fed butter
  •  ¾ cup sweet potato purée
  •  1 ½ cups almond flour
  •  1 cup tapioca flour
  •  1 t baking soda
  •  2 eggs

Instructions

  •  To make the chocolate sauce, place a small bowl over a saucepan of simmering water. Add the chocolate to the bowl and stir to melt. Turn off the heat and stir in the coconut cream and honey. Place in a small serving bowl and set aside.
  •  To make the churros, heat the butter and sweet potato purée in a large saucepan over medium heat. Reduce the heat to medium-low and add in the almond flour, tapioca flour and baking soda, stirring constantly, until it makes a smooth paste.
  •  Remove from the heat, then add one egg at a time, beating well with a wooden spoon or a hand mixer, until the eggs are incorporated. Add the batter to a large piping bag fitted with a star tip.
  •  Heat the coconut oil in a deep saucepan. Once it’s really hot, pipe out the churros into the oil, cutting them with scissors as you go. Deep fry about 2 minutes per side. NOTE: Be careful, the coconut oil will be hot!
  •  Remove from the heat and serve with dark chocolate sauce.

Tips:

  • You can deep fry the churros in a wok or small skillet instead of a saucepan if you prefer to use less coconut oil.
  • Store leftovers in an airtight container at room temperature. Reheat in the oven for 5 minutes at 350°F before serving.

Looking for Paleo ingredients? Here are a few we’d recommend:
Coconut cream (Native Forest)
Raw honey (Bee Farms)
Almond flour (Bob’s Red Mill)
Tapioca flour (Authentic Foods)

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