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!
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!
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.
Serve with dark chocolate sauce, rewarming if desired.