Vegan Churros con Chocolate: A Delectable Spanish Dessert Experience

Allergens

Soy (from vegetable oil, if not soy-free)

Ingredients

• 1 1/2 cups all
• purpose flour
• 2 cups water
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons olive oil
• 2 cups vegetable oil (for frying)
• 1/3 cup cocoa powder
• 3 cups almond milk
• 1/2 cup agave syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, combine the flour, water, salt, sugar, and olive oil. Whisk until smooth. Let the batter rest for 30 minutes.
2. Transfer the batter to a piping bag with a star shaped nozzle.
3. Heat the vegetable oil in a deep frying pan over medium heat. Pipe the batter into the hot oil, cutting off the churros as they rise to the surface. Fry for 5 minutes on each side or until golden brown. Remove and drain on paper towels.
4. In a saucepan, combine cocoa powder, almond milk, agave syrup, salt, and vanilla extract. Whisk over low heat until smooth and creamy.
5. Serve the churros warm with the chocolate dipping sauce.

Chef’s Insight

The perfect balance of crunchy churros and smooth chocolate sauce creates an unforgettable sensory experience

Notes

Serve immediately for the best taste and texture