Chocolate and Almond Butter Paleo Empanadas 

  
I can’t even begin to explain how amazing these are!!   They’re not overly sweet, but such a perfect balance of savory, salty, crunchy, sweet, soft and chewy.  Just. So. Good. 

 

Paleo Chocolate and Almond Butter Empanadas


This was a collaborative effort with both my daughters.  One helped mix it up and the other helped make the empanadas.  So it’s a great way to get kids in the kitchen and to get them to eat plantains!  
So without too much chit chat today I’ll get right into the recipe…

Some quick info: plantains can be hard to find sometimes so when my store has them I tend to buy 4 at a time.  They don’t ripen as fast as bananas so it’s nice to have varying degrees of ripeness on my counter.  Each stage of a plantain serves a different purpose.  The black very ripe plantains are sweetest and that’s what I used here.  The green ones are very starchy, not at all sweet and great for so many baking purposes.  As they ripen more they get sweeter.  You can also freeze them if you won’t be using them before they go bad.  I simply toss the whole thing in the freezer then either defrost in the fridge, on the counter or in the microwave.  When ready to use, I snip off one end and squeeze it out like a tube.   For this recipe I used one frozen plantain and one black one from the counter since that’s what I had.  

RECIPE

INGREDIENTS

FOR EMPANADAS:

  • 2 black plantains 
  • 1 cup tapioca starch (give or take) 
  • 1/4 + 2 TB coconut flour 
  • 2 TB spectrum palm oil, melted 
  • 1/2 tsp sea salt 
  • Coconut oil for frying (about 1/4 cup) 

FOR FILLING: 

  • 1/4-1/3 cup Justin’s Vanilla Almond Butter (any kind of nut butter will do though!) 
  • 2 TB Enjoy Life brand mini chips (adjust according to taste)!

DIRECTIONS

  1. In the bowl of a food processor, purée plantains until smooth. 
  2. Add half the flours, salt, and palm oil and pulse until almost combined. 
  3. Scrape batter into a small mixing bowl and add remaining flours. Stir until throughly mixed.  Add extra tapioca starch 1 TB at a time if needed until no longer sticky. 
  4. Scoop dough into rounded tablespoons one at a time on a piece of parchment paper.  (See pics below).  Fold paper over and lightly flatten with your hand until about 1/4″ thickness. 
  5. Fill with about 1 tsp almond butter, then sprinkle with mini chocolate chips. Carefully, using the parchment paper to help, fold over to make a pocket. Gently unpeel and seal edges with a fork. 
  6. In a skillet over low/medium heat with melted coconut oil gently set empanadas into oil and fry until lightly browned. About 1 minute per side. 
  7. Remove with a spatula to a plate lined with a paper towel. 
  8. Serve warm. Filling will be very hot! 

*you could also make circular empanadas  by not folding them over, and instead taking another circle to place on top and seal with a fork.*

 

dough ready to be formed into empanadas

 
 

1 TB dough ball


 

gently press dough flat

  

fill with nut butter and mini chocolate chips

 

gently use paper to fold over

fry in coconut oil until lightly browned then flip

 

circle empanadas

  
  
  

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