Enchanting Chocolate Churros with Cinnamon Sugar

Allergens

Nuts (Almond)

Ingredients

• 1. 1 1/2 cups all
• purpose flour 2. 1 cup almond milk 3. 2 tbsp coconut oil, melted 4. 2 tsp ground cinnamon 5. 1/2 cup granulated sugar 6. 1/2 cup dark chocolate, finely chopped 7. Vegetable oil for frying

Instructions

1. In a bowl, whisk together the flour, almond milk, and melted coconut oil until smooth. Transfer the mixture to a piping bag.
2. Heat vegetable oil in a deep pan to 350°F (175°C). Pipe strips of dough into the hot oil, cutting them off with scissors when they reach the desired length. Fry until golden brown and crispy on all sides.
3. Remove churros from oil and drain on a paper towel lined plate. Immediately dust with a mixture of cinnamon and sugar.
4. In a microwave safe bowl, melt the dark chocolate in 20 second increments until fully melted and smooth.
5. Dip each churro into the melted chocolate, allowing excess to drip off before placing it on parchment paper. Allow the chocolate to set.

Chef’s Insight

The key to perfect churros is in the piping technique - ensure you cut off the dough quickly to achieve long, even strips.

Notes

These chocolate churros are best enjoyed warm and fresh out of the fryer.