Almond Bliss: Vegan Spanish Churros with Chocolate Fudge Sauce

Allergens

None

Ingredients

• 1. For the Churros:
• 1 cup almond milk
• 2 tablespoons coconut oil, melted
• 1/4 teaspoon salt
• 1 cup all
• purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder 2. For the Chocolate Fudge Sauce:
• 3/4 cup dairy
• free chocolate chips
• 1/2 cup almond milk
• 2 tablespoons coconut oil, melted
• 1/4 teaspoon salt

Instructions

1. Begin by preparing the chocolate fudge sauce. In a medium saucepan over low heat, combine the dairy free chocolate chips, almond milk, and coconut oil. Stir constantly until smooth and well combined. Remove from heat and set aside to slightly cool while you prepare the churros.
2. In a large bowl, whisk together the almond milk, melted coconut oil, salt, flour, cinnamon, and baking powder until a thick dough forms.
3. Fit a piping bag with a star tip and fill it with the churro dough. Pipe 6 inch strips of dough onto a parchment lined baking sheet, spacing them about 2 inches apart. Cut off any excess dough with a pair of scissors.
4. Heat oil for frying in a deep frying pan or deep fryer to 350°F (175°C). Once hot, carefully lower the churro strips into the oil using a slotted spatula, being careful not to overcrowd the pan. Fry for 2 3 minutes per side until golden and crispy.
5. Remove the cooked churros from the oil using a slotted spatula and place them on a wire rack lined with paper towels to drain any excess oil. Allow them to cool slightly before dusting with cinnamon sugar.
6. Serve the churros immediately, drizzled generously with the chocolate fudge sauce, and enjoy the symphony of flavors and textures in every bite.

Chef’s Insight

The secret to perfect churros lies in the dough consistency: it should be thick enough to hold its shape when piped but still yield slightly when cut.

Notes

This recipe is vegan and dairy-free.