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Vegan Cinnamon Sugar Churros with Dark Chocolate Sauce

Vegan Cinnamon Sugar Churros with Dark Chocolate Sauce

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

Serves: 4
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Cripsy, golden, sugar-dusted churros from the One Green Planet cookbook are fried to perfection. Switch it up by dipping in warm peanut butter, strawberry sauce, or vegan caramel sauce. 

What you need:

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 granulated sugar
1 tablespoon cinnamon

For the chocolate sauce:
⅓ cup dark chocolate chips
¼ cup full-fat coconut milk
¼ teaspoon vanilla 
¼ teaspoon cinnamon 

What you do:

  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 for 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.

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