Cinnamon Sugar Churros With Dark Chocolate Sauce

This easy vegan churro recipe pairs perfectly with a thick, rich, and creamy coconut-based chocolate sauce.

Ingredients

• For the churros:
• 2 cups water
• 1 teaspoon salt
• ¼ cup neutral vegetable oil
• 2 cups flour
• 5 to 6 cups oil for frying
• For the cinnamon sugar coating:
• ½ cup sugar
• 1 tablespoon ground cinnamon
• For the chocolate sauce:
• ⅓ cup dark chocolate chips
• ¼ cup full-fat coconut milk
• ¼ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon

Method

1. For the churros, in a medium saucepan over medium-high heat, bring water, salt, and vegetable oil to a low boil. Once boiling, remove mixture from heat. Into a large mixing bowl, add flour and add water mixture. Stir until well combined, then let dough cool for 15 minutes.
2. For the cinnamon sugar coating, in a shallow bowl, combine sugar and cinnamon. Set aside.
3. Once cooled, transfer dough to a piping bag with a large star-tip attachment. Then in a deep pot, bring 5 to 6 cups of vegetable oil (enough to fully submerge churros) to 375 degrees.
4. Squeeze 2 to 3 pieces of dough out at a time over pot of oil (around 4 to 6 inches long). Cut each piece with a pair of scissors or a knife.
5. Fry churros until golden brown, about 2 to 4 minutes per batch. Using a slotted spoon, remove each from oil and place onto a paper towel-lined plate. Let sit 30 seconds before rolling in cinnamon sugar mixture. Repeat with remaining dough.
6. For the chocolate sauce, in a double boiler over low heat, melt chocolate, coconut milk, cinnamon, and vanilla. Stir constantly until chocolate has melted, then transfer to a serving dish.
7. Serve churros while warm with a side of chocolate sauce.