CHOCOLATE PUFF PUFF MIX AND RECIPE

Photo by samer daboul on Pexels.com

I adapted this recipe from another recipe on the internet.

CHOCOLATE PUFF PUFF MIX Makes: 1 mix for about 21 balls

4 cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour

1 cup Cacao Powder

1 1/2 cups Coconut Sugar

1 tsp Baking Powder

⅛ tsp Nutmeg

¼ tsp Sea Salt

Place the flour in a gigantic bowl. Sift in the cocoa powder. Mix in the rest of the ingredients with a fork until it incorporates all the ingredients. 

Place in a storage container for later or place in a jar, labeled with the jar contents and the date you made the mix. Then give the jar away.

CHOCOLATE PUFF PUFF RECIPE Prep Time: 10 Minutes Cook Time: 12 Minutes, Yield: about 21 balls Category: Dessert, Method: Deep Fry Cuisine: Nigerian

DESCRIPTION: A twist on a classic Nigerian street food, this Chocolate Puff Puff has a crispy exterior combined with a rich & fluffy chocolate inside! Gluten-Free & Vegan.

For the Batter:

1 CHOCOLATE PUFF PUFF MIX 

½ cup Full Fat Coconut Milk (from a can)

1 ½ cup Filtered Water

1 tsp Vanilla Extract

For Cooking and Serving:

Sunflower Oil for Deep Frying  

2 tbsp Coconut Sugar

3 tbsp Maple Syrup

¼ cup Shredded Coconut, toasted

Fill a large, deep pot with oil until it’s between 3-5 inch deep. Heat the oil over medium-high heat while you prepare the Puff Puff batter; you want it to get to around 300F. In the meantime, place the mix in a gigantic bowl. Form a well in the center of the bowl and pour in the remaining wet ingredients. Mix the batter together until everything combines and uniformed. Once the oil heat to 300 degrees Fahrenheit, use a small cookie or ice cream scooper to drop 3 tbsp balls of dough into the hot oil. Depending on the size of your pot, you will need to do this in 2-3 batches. Raise the heat to high and then fry the Puff Puff for 5-6 minutes, stirring occasionally to ensure that the dough balls cook evenly and do not stick together. The balls will have a crisp exterior and will make a “hollow” sound to them when you tap them–that’s when you know they’re done! Use a slotted spoon to transfer the Puff Puff to a plate lined with a paper towel or clean dish cloth. Immediately sprinkle the balls with Coconut Sugar and top with toasted Coconut. Drizzle with Maple Syrup and then serve them while warm.

NOTES: You can substitute the Coconut Sugar with another granulated sweetener. We only used the gluten-free all-purpose flour during the testing of this recipe.

Published by Karen Loraine

Crafter and experimenter

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