These Baked Grain-Free Beignets with Dairy-Free Chocolate Filling offer a delightful surprise with every bite. The dough is slightly chewy, but soft— somewhere between croissant and choux pastry. The subtle sweetness of the dough perfectly complements the rich, creamy chocolate center, making them a sophisticated treat for any dessert table.
Equipment
- Piping bag and small tip (or just use a ziplock!)
- square muffin pin
Ingredients
Dough:
- 1 1/4 C Coconut milk
- 1/2 or 2/3 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
*inositol powder tastes identical to powdered sugar. It it is actually vitamin b8. Can be used to balance blood sugar and calm mood.
*square muffin/brownie pan linked here . Or just use a round muffin pan!
Tried this recipe?Let us know how it was!