Heavenly Vegan Churros con Chocolate

Allergens

N/A

Ingredients

• 1 1/2 cups all
• purpose flour
• 2 cups water
• 1 teaspoon salt
• 4 tablespoons vegan butter
• 1 teaspoon cinnamon
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• Vegetable oil for frying
• 1 1/2 cups vegan dark chocolate, finely chopped
• 1 1/2 cups almond milk
• 1 tablespoon cornstarch

Instructions

1. In a large pot, combine the water, salt, and butter over medium heat. Bring to a boil, then reduce the heat to low and stir in the flour until a dough forms. Continue cooking for 2 minutes, stirring constantly. Remove from heat and let cool slightly.
2. Transfer the dough to a stand mixer fitted with a paddle attachment. Add cinnamon and vanilla extract, and mix on low speed until combined.
3. Transfer the dough to a piping bag with a large star tip. Pipe 5 inch long strips of dough onto a parchment lined baking sheet. Cut off any excess dough at the ends using a pair of kitchen scissors. Cover and chill in the refrigerator for 20 minutes.
4. In a deep fryer or heavy pot, heat 3 inches of vegetable oil to 350°F (180°C). Carefully lower the churros into the hot oil using tongs or a spider, working in batches if needed. Fry for 2 3 minutes per side until golden brown, then transfer to a paper towel lined plate to drain excess oil.
5. For the chocolate sauce, heat almond milk in a small saucepan over medium heat. In a separate bowl, whisk together chopped dark chocolate and cornstarch. Gradually add the warm almond milk to the chocolate mixture, whisking until smooth. Transfer back to the saucepan and cook over low heat, stirring constantly, until thickened.

Chef’s Insight

To achieve the perfect texture for these vegan churros, make sure not to overmix the dough during the initial cooking stage in the pot. Overmixing can result in a gummy texture.

Notes

This recipe is vegan and can be enjoyed by those with dairy allergies. It is also a delicious gluten-free option when using certified gluten-free ingredients.