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Crispy Gluten-Free Almond Flour Churro Bites Easy Recipe with Mexican Hot Chocolate Drip

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These crispy gluten-free almond flour churro bites deliver the classic churro crunch and cinnamon-sugar flavor with a luscious Mexican hot chocolate drizzle. Perfect for a quick, addictive, and gluten-free treat.

Ingredients

Scale
  • 1 ½ cups almond flour (150g), finely ground
  • ½ cup arrowroot starch (60g) or tapioca starch as substitute
  • 1 tsp baking powder
  • ⅓ cup granulated sugar (65g)
  • 1 tbsp ground cinnamon
  • ¼ tsp salt
  • 1 large egg, room temperature
  • ¼ cup unsweetened almond milk (60ml)
  • 1 tsp vanilla extract
  • ¼ cup coconut oil, melted (60ml) or butter as substitute
  • Cinnamon-sugar coating: ½ cup sugar (100g) + 2 tbsp ground cinnamon
  • Mexican hot chocolate drizzle:
  • ½ cup dark chocolate chips or chopped dark chocolate (90g)
  • ⅓ cup whole milk or coconut milk (80ml)
  • ½ tsp ground cinnamon
  • Pinch of cayenne pepper (optional)
  • ½ tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together almond flour, arrowroot starch, baking powder, sugar, cinnamon, and salt until evenly combined.
  3. In a separate bowl, beat the egg, then stir in almond milk, vanilla extract, and melted coconut oil. Ensure the coconut oil is not too hot.
  4. Pour wet ingredients into the dry mixture and fold gently with a spatula until a thick dough forms. Let rest for 5 minutes if too sticky.
  5. Using a cookie scoop or two spoons, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing about 2 inches apart.
  6. Bake for 12-15 minutes until edges are golden and bites feel firm but tender inside. Watch closely after 12 minutes.
  7. While baking, mix sugar and cinnamon in a shallow bowl for the coating.
  8. Once baked and slightly cooled (about 5 minutes), gently toss the warm churro bites in the cinnamon-sugar mixture.
  9. To make the Mexican hot chocolate drizzle, heat milk over low heat until warm but not boiling. Remove from heat and add chocolate chips, cinnamon, cayenne pepper (if using), and vanilla extract. Stir until smooth.
  10. Drizzle the warm chocolate over the churro bites just before serving. Enjoy immediately.

Notes

Watch baking time carefully to avoid overbaking. Let dough rest to reduce stickiness. Use a double boiler or low heat to melt chocolate to prevent scorching. Optional cayenne pepper adds subtle heat to the chocolate drizzle. Can be air-fried at 320°F (160°C) for 10 minutes for crispier bites. Store in airtight container at room temperature up to 2 days, refrigerate up to 5 days, or freeze up to 1 month.

Nutrition

Keywords: gluten-free, almond flour, churro bites, Mexican hot chocolate, cinnamon sugar, crispy, dessert, snack, dairy-free option

Find it online: https://sunnysavory.com/crispy-gluten-free-almond-flour-churro-bites-easy-recipe-with-mexican-hot-chocolate-drip/