{mini} Grain Free Chocolate Chimichangas (Paleo-friendly!)
| Servings | Prep Time |
| 15-ish | 10minutes |
| Cook Time |
| 5minutes |
|
|
Ingredients
- 1/2cup blanched almond flour
- 3/4cup tapioca flourarrowroot would work as well
- 1cup full-fat unsweetened coconut milk
- 2 egg whites
- 1/2cup water
- 1pinch salt
- 2cups organic palm shortening
- 1cup Enjoy Life chocolate chips+ a little extra to melt and drizzle if desired
Instructions
- Heat a skillet over low heat and heat the 2 cups organic palm shortening over medium heat in a saucepan.
- Stir together the dry ingredients, then add in the remaining ingredients.
- Spoon about 2 TBSP of batter into the skillet, and swirl around gently to make into a flat crepe.
- After a minute or two, flip over and cook another minute or two.
- Remove and finish remaining wraps/crepes.
- Fill each crepe with a small amount of chocolate chips near one side.
- Roll one side over the chocolate chips, then fold in side, then finish rolling into a “burrito.”
- Pinch together gently to ensure the insides don’t spill out.
- Place into heated oil and fry for a few minutes on each side, then remove to paper towel to cool for a few minutes before eating.
- Enjoy!