churro Blondie bites (grain free, dairy free)
Churro Blondie Bites with Chocolate Ganache Center (Grain-Free!)
If you love the warm, cinnamon-sugar goodness of a churro and the soft, buttery richness of a blondie, these Churro Blondie Bites are going to be your new obsession. Theyre grain-free, perfectly sweet, and have a melty chocolate ganache center that takes them over the top.
These little bites are soft, chewy, and packed with churro flavor, thanks to a rich cinnamon-sugar topping. The dark chocolate ganache in the center adds the perfect contrast because lets be real, churros + chocolate is the ultimate pairing.
They’re easy to make, gluten-free, and perfect for parties, dessert trays, or just when you want a little bite of something sweet.
Why You Will Love These Churro Blondie Bites
Grain-Free & Gluten-Free Made with almond flour, coconut flour, and tapioca starch for the perfect chewy texture.
Cinnamon-Sugar Topping The best part of churros! Coats each bite in warm, spiced sweetness.
Chocolate Ganache Center A soft, melty surprise in the middle of every bite.
Bite-Sized & Fun Perfect for dessert trays, snacks, or a little treat with coffee.
Easy to Make & No Fancy Equipment Needed just mix, bake, and roll in cinnamon sugar!
Assemble the Blondie Bites
Freezing Option: Freeze for up to 2 months and reheat in the microwave for 10-15 seconds before serving.
Churro Blondie bites
Ingredients
Blondie Dough
- 1 ½ cups almond flour
- ½ cup tapioca starch
- ¼ cup coconut flour
- 1 tsp baking powder
- ½ cup refined coconut oil or non-hydrogenated shortening, softened
- ¾ cup coconut sugar
- 1 large egg + 1 egg yolk
Cinnamon-Sugar Coating
- ¼ cup coconut sugar
- 1 tsp cinnamon
Chocolate Ganache Filling
- ½ cup chocolate chips
- 2 tbsp full-fat coconut milk
Instructions
Prepare the Dough
- Preheat the oven to 350°F and grease a mini muffin pan. In a bowl, whisk together almond flour, tapioca starch, coconut flour, and baking powder. In another bowl, mix the softened coconut oil and coconut sugar until smooth, then stir in the egg and egg yolk. Add the dry ingredients and mix until a dough forms.
Coat in Cinnamon Sugar & Bake
- In a small bowl, combine coconut sugar and cinnamon. Roll one tablespoon of dough into a ball, coat it in the cinnamon-sugar mixture, and place it into a mini muffin cup. Bake for 10-12 minutes, or until the tops are golden and set.
Make the Ganache
- While the blondie bites bake, melt chocolate chips and coconut milk in the microwave in 15-second intervals, stirring between each, until smooth. Let cool slightly.
Thumbprint & Fill with Ganache
- Once the blondie bites are out of the oven, immediately press the back of a spoon or your thumb into the center of each to create a well. Let them cool slightly, then spoon ½ teaspoon of ganache into each indentation.
Serve & Store
- Let the bites set for a few minutes before serving. Store at room temperature for up to 3 days or freeze for up to 2 months. Reheat slightly before serving to enjoy a warm, gooey chocolate center.
