“Elegant Vegan Spanish-Style Churros with Cinnamon-Sugar Coating & Dark Chocolate Dipping Sauce”

Allergens

Nuts (almond milk)

Ingredients

• 1 cup all
• purpose flour
• 1/2 tsp salt
• 1 tbsp coconut oil, melted
• 1 cup almond milk, cold
• 1 tsp apple cider vinegar
• 2 cups vegetable oil, for frying
• 1 cup granulated sugar, for coating
• 2 tsp ground cinnamon, for coating

Instructions

1. Prepare the churro dough by whisking together flour and salt in a bowl. In another bowl, combine coconut oil, almond milk, and vinegar. Pour this mixture into the flour mix and stir until well combined. Transfer the dough to a piping bag with a star shaped nozzle. Heat vegetable oil in a deep frying pan over medium high heat. Test with a drop of water it should sizzle when dropped in. Pipe churro strips into hot oil, cutting off excess dough with scissors. Fry until golden brown on all sides. Drain churros on paper towels and immediately toss in cinnamon sugar mixture. Prepare the dark chocolate sauce by melting chocolate with almond milk over low heat. Stir until smooth.

Chef’s Insight

The secret to perfect churros is achieving the right dough consistency and frying at the correct temperature.

Notes

This recipe is perfect for vegan diets and those looking to enjoy a tasty Spanish dessert.