Whimsical Vegan Churros with Chocolate Dipping Sauce

Allergens

Dairy-free, Nut-free option available (use soy milk instead of almond milk)

Ingredients

• For Churros:
• 1 1/4 cups (300 ml) almond milk
• 1/4 cup (56 g) vegan butter
• 1 teaspoon vanilla extract
• 1 cup (120 g) all
• purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup (200 g) granulated sugar For Chocolate Dipping Sauce:
• 1 cup (175 g) dark chocolate, finely chopped
• 2/3 cup (160 ml) almond milk

Instructions

1. In a saucepan over medium heat, combine the almond milk and vegan butter, heating until the butter has melted and the mixture is warm but not boiling. Remove from heat and stir in vanilla extract.
2. In a separate bowl, whisk together the flour, salt, cinnamon, and nutmeg. Slowly pour the wet ingredients into the dry, stirring until a smooth dough forms.
3. Transfer the dough to a piping bag fitted with a large star tip, and pipe strips of dough into hot oil, cooking until golden brown and crispy. Remove from oil and allow to cool on a wire rack.
4. For the sauce, gently heat almond milk in a double boiler and add chopped chocolate, stirring until smooth and glossy. e) Serve churros warm with the luscious chocolate dipping sauce on the side.

Chef’s Insight

The secret to perfect churros lies in the dough consistency - it should be thick enough to hold its shape, but not too stiff. And remember to always allow the oil to reach the right temperature before frying, to ensure a crispy exterior and tender interior.

Notes

Churros are traditionally served with a warm drink like hot chocolate or coffee, so consider offering these alongside your dessert for a complete Spanish-inspired experience.