Description
Crispy, cinnamon-kissed vegan churros paired with a smooth chocolate sauce, perfect for indulgent snacking or festive gatherings.
Ingredients
Scale
- 2 cups water
- 1 teaspoon salt
- 1/4 cup vegetable oil (avocado, canola, or neutral oil)
- 2 cups all-purpose flour
- 5–6 cups oil for frying (avocado, canola, or peanut oil)
- 1/2 cup cane sugar (for cinnamon sugar)
- 1 tablespoon ground cinnamon (for cinnamon sugar)
- 50 grams dark chocolate (at least 60% cocoa)
- 1/4 cup full-fat coconut milk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (for chocolate sauce)
Instructions
- Prepare the cinnamon sugar: In a shallow bowl, combine 1/2 cup cane sugar and 1 tablespoon ground cinnamon. Set aside.
- Make the dough: In a medium saucepan, bring 2 cups water, 1/4 cup vegetable oil, and 1 teaspoon salt to a boil. Remove from heat and stir in 2 cups all-purpose flour until a smooth dough forms.
- Transfer dough to a pastry bag and let cool for 5 minutes.
- Heat frying oil to 350°F (175°C) in a deep pot.
- Pipe 4–6 inch strips of dough into the hot oil and fry until golden brown, about 2–3 minutes per side.
- Drain churros and roll in the cinnamon sugar mixture while warm.
- Make the chocolate sauce: Melt dark chocolate and coconut milk in a small saucepan over low heat. Stir in vanilla extract and ground cinnamon.
- Serve churros immediately with chocolate sauce on the side for dipping.
Notes
Churros are best eaten fresh but can be stored at room temperature for up to 12 hours. For storage, keep in an airtight container and reheat in the oven to restore crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 20g
- Sodium: 400mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg