Rice paper chocolate beignets
A quick, genius twist on classic New Orleans beignets that requires zero dough, yeast, or waiting time. By wrapping chocolate chips inside rice paper wrappers and baking them until puffed and golden, you get an insanely crispy outer shell with a warm, melty center—finished with a heavy snowstorm of powdered sugar. Ready in under 10 minutes from start to finish!
Ingredients
- 2 large eggs , Plus one yolk
- 3/4 cup coconut milk
- 1 tsp Vanilla extract
- 3-4 tbsp coconut sugar
- 3 sheets of rice paper, cut in half after dipping to make 6 halves
- 1 tbsp Powdered sugar for dusting
Chocolate filling
- 2/3 C Semi sweet chocolate chios
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Make the batter: 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.
- 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 400°F until they are set, warm, and wonderfully crisp. Dust with powdered sugar
- Serve: Let them cool for just a minute and enjoy!
Notes
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