Enchanting Vegan Churros with Dark Chocolate Dipping Sauce

Allergens

None

Ingredients

• 1 cup unsweetened almond milk 2 tbsp coconut oil 1/4 tsp salt 1 cup all
• purpose flour 1 tsp ground cinnamon 3/4 cup granulated sugar, divided Canola oil for frying 1/2 cup dairy
• free dark chocolate 1/2 tsp vanilla extract 1 pinch sea salt flakes

Instructions

1. In a saucepan over medium heat, combine almond milk and coconut oil. Once warm, add flour, stirring until a smooth dough forms. Remove from heat.
2. Add 1/2 cup sugar and cinnamon to a shallow dish, blending well.
3. Fill a deep frying pan with canola oil, enough to submerge churros. Heat on medium high until a thermometer reads 350°F (175°C).
4. Transfer dough into a piping bag fitted with a star nozzle. Pipe long strips of dough into hot oil, cutting off excess with scissors. Fry for 2 3 minutes per side until golden brown. Remove and drain on paper towels.
5. In a microwave safe bowl, combine dark chocolate and vanilla extract. Microwave in 20 second intervals, stirring between each, until fully melted and smooth.
6. Dip fried churros into the melted chocolate, then roll in cinnamon sugar mixture. Sprinkle with a pinch of sea salt flakes.
7. Serve immediately, basking in the cinematic sweetness of your creation.

Chef’s Insight

The key to perfect churros lies in the dough consistency and oil temperature.

Notes

Experiment with different spices or sugars for a personalized touch.