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.


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.

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

Sweet Potato Churros Dipped in Dark Chocolate

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


  •  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


  •  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.


  • 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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