CRISPY TORTILLAS WITH GUAJULLO CHOCOLATE SAUCE
{ CRUNCHY TORTILLAS WITH A SWEET KICK! }
{ INGREDIENTS }
24 gluten-free corn tortillas
1 tbsp coconut sugar
1/4 cup cream
37g dark chocolate, chopped with a pinch of chilli powder
1 tsp vanilla bean paste
pinch of salt flakes
fresh pineapple
{ METHOD }
Slice tortillas into desired shape (strips or triangles). Add 2cm of oil into a small saucepan, heat on high until you reach 180°C. Fry tortillas for 1 minute or until crispy, drain on absorbent paper and sprinkle with coconut sugar. Place cream, chocolate, vanilla and salt in a heatproof bowl over a double boiler (or melt in microwave), stir until chocolate is dissolved. Drizzle chocolate sauce over tortillas and serve with fresh fruit.

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