Chocolate Beignets (grain free, yeast free)
The Ultimate Grain-Free Chocolate-Filled BeignetsThere’s something about the combination of a soft, slightly chewy, airy pastry and a rich, gooey filling that feels like a bite of heaven. That's exactly what you get with these Grain-Free Chocolate-Filled Beignets.
The Magic of Grain-Free
grain -free baking can be just as satisfying and delicious as traditional methods, and these beignets are proof. By preparing almond flour and tapioca starch as you would a choux pastry — the flour gelatinizes and we achieve that desirable texture that's both light and satisfying. These flours aren’t just alternatives; they bring their own unique flavors and benefits, making our beignets not just delicious, but nutritious too.
A Surprise Inside
The star of the show is the dairy-free chocolate filling, piped into the freshly baked beignets. It's a simple step that elevates the humble beignet into something truly special. Whether you're dairy-free by necessity or choice, the richness of the chocolate ensures you won't miss out on any decadence.
A sweet Finish
instead of topping these beauties with traditional powdered sugar, we’re going for something different - inositol powder. This natural sweetener not only adds a lovely sweetness but also boasts several health benefits, including mood support and blood sugar balance. It's a finishing touch that makes these beignets not only delicious but also a bit healthier.
How to Make Them:
the Dough: Start by boiling water, coconut oil, and sugar, then stir in your almond flour and tapioca starch. After cooling slightly, beat in the eggs for that glossy, thick batter.
Bake to Perfection: Spread the batter into a prepared pan and bake until just golden. This creates the perfect pastry for our chocolate filling.
Chocolate Heaven: Melt dairy-free chocolate chips with coconut cream, then pipe this rich filling into your cooled beignets. The result? A center of chocolatey goodness.
Equipment
- Piping bag and small tip (or just use a ziplock!)
- square muffin pin
Ingredients
Dough:
- 1 1/4 C Coconut milk
- 1/2 cup coconut or avocado oil
- 1/2 cup Raw cane sugar
- 2 cups tapioca starch
- 1 cups almond flour
- 2 tsp baking powder
- 3 large eggs
- Dusting of Powdered sugar *
Dairy-Free Chocolate Filling:
- 1/2 cup dairy-free chocolate chips
- 2-3 tablespoons coconut cream or full fat coconut milk , adjust for desired consistency
Instructions
Preheat Oven & Prepare Pan:
- Heat the oven to 400°F (200°C). Grease a mini non stick square muffin/brownie pan*
Craft the Dough:
- In a medium saucepan, combine coconut milk, coconut oil, and sugar. Bring to a boil over medium heat, ensuring the sugar dissolves completely.
- Reduce heat to low and stir in tapioca starch and almond flour— stir vigorously until a thick and sticky dough forms and begins to pull away from the sides of the pan. Let the mixture cool for 5-10 minutes. It will be oily, that is OK .
Incorporate Eggs:
- When dough is cool, transfer to a large bowl and beat in the eggs one at a time, starting with three eggs, ensuring each is fully incorporated before adding each, and then the yolk— The final dough should be smooth and glossy and like a thick batter—not too runny but also spoonable.
Bake:
- spoon the dough into to the prepared separated brownie pan, filling each 1/2 of the way full. Bake for 12-15 minutes, or until puffed, light golden, and the surface is firm to the touch.
- While the beignets are baking, melt the dairy-free chocolate chips with coconut cream over low heat or in the microwave, stirring until smooth. Transfer to a piping bag fitted with a narrow nozzle.
- Let the baked dough cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Cool and fill
- Once cool, use a small knife or skewer to create a hole on the side of each beignet square. Insert the piping nozzle into the hole and gently fill the center with the chocolate mixture.
Serve:
- Dust with additional sugar, if desired, before serving.
Notes
:Ingredients:
1/
2 cup tapioca starch
1 1/4cups almond flour
