Print
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!

Paleo Pumpkin Churros with Dark Chocolate Sauce

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!

Course Breakfast, Dessert, Snack
Cuisine American, Mexican, Spanish
Keyword breakfast, churros, dark chocolate, paleo, pumpkin, sauce
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 people
Calories 308 kcal
Author Cheryl Malik

Ingredients

Paleo Pumpkin Churros

  • 2/3 cup water
  • 6 tablespoons butter or ghee
  • 1 tablespoon pure maple syrup
  • 1 cup tapioca flour
  • 4 piece whole eggs
  • 1/2 tsp Sprouts Pure Vanilla Extract
  • 2/3 cup Sprouts Organic Pumpkin Puree
  • 1/2 tsp Sprouts Pumpkin Pie Spice

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

  1. 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!

  2. 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.
  3. 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.
  4. 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.
  5. 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).

  6. 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 Facts
Paleo Pumpkin Churros with Dark Chocolate Sauce
Amount Per Serving (2 g)
Calories 308 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 16g100%
Cholesterol 84mg28%
Sodium 797mg35%
Potassium 210mg6%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 10g11%
Protein 4g8%
Vitamin A 2847IU57%
Vitamin C 1mg1%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.