By: Sachi & Pepa
Featuring: LesserEvil Cinnamon Sugar Stardust Space Balls
Makes 32 servings
Ingredients:
For the churros:
- 1 cup water
- 2 tablespoon coconut sugar
- 3 tablespoon coconut oil – reserve extra to brush after baking
- 2 cups almond flour
- 1 cup tapioca flour
For the coating:
- 1⁄2 cup finely ground Cinnamon Sugar Stardust Space Balls
- 1 tbsp coconut sugar
- 2 tsp cinnamon
For the chocolate sauce:
- 1⁄2 cup dark chocolate chips
- 1 tsp coconut oil
Directions:
- You will need a pastry bag and a star pastry tip for this recipe. Preheat the oven to 400°F. In a medium sauce pot, combine the water, coconut sugar, and coconut oil. Heat until just simmering and whisk to combine, then remove from heat. Add in the almond and tapioca flour, stirring until a thick, sticky dough forms. Set aside to cool for 15 minutes or it will be too hot to handle.
- Once the dough has cooled, place it into a pastry bag fitted with a star tip. Pipe out churros onto a parchment lined baking sheet, leaving about 1-1.5 inches between each. The length should be about 2.5 inches long. You will be able to fill two pans with 16 churros on each. Bake for 16 minutes or until golden brown.
- In a large bowl, combine the ground Cinnamon Sugar Space Balls with coconut sugar and cinnamon. When the churros come out of the oven hot, brush each with a small amount of coconut oil, then toss in the Cinnamon Sugar Space Balls mixture to coat completely.
- In a microwave safe bowl, combine the chocolate and coconut oil, heating at 30 second intervals or until melted. Stir until smooth and serve with churros on a large platter.
Churros are best enjoyed the day they are made.