Chocolate beignets
Ingredients
- 2 large eggs + 1 extra yolk
- 3/4 cup coconut milk
- 3 –4 tbsp raw cane sugar or coconut sugar
- 3 sheets of rice paper, cut in half after dipping to make 6 halves
- Chocolate chips, a small handful for sprinkling
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Mix the dipper: In a shallow dish wide enough for your rice paper, whisk together the 2 eggs, the extra yolk, coconut milk, and your choice of raw cane or coconut sugar until smooth and well combined.
- Dip and cut: Quickly dip each sheet of rice paper into the cocoa milk mixture just until it begins to soften, then remove and cut each sheet in half.
- Fill and fold: Lay the damp rice paper halves flat. Sprinkle a few chocolate chips onto the center of each half. Fold and wrap the edges inward to form neat, secure square shapes.
- Bake: Arrange your squares on the prepared baking sheet. Bake at 426°F until they are set, warm, and wonderfully crisp.
- Serve: Let them cool for just a minute and enjoy!
Notes
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