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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!
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Yield:10 servings

Ingredients

Paleo Pumpkin Churros

  • 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
  • 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.

Notes

Serve with dark chocolate sauce, rewarming if desired.

Nutrition

Serving Size: 2g | Calories: 308kcal | Protein: 4g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 797mg | Potassium: 210mg | Total Carbs: 26g | Fiber: 2g | Sugar: 10g | Net Carbs: 24g | Vitamin A: 2847IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
Recipe By:Cheryl Malik