Vegan Churros with Chocolate Sauce and Dulce de Leche
Crispy on the outside, soft in the middle and rolled in cinnamon sugar, these vegan churros come together in under an hour. Serve them warm with chocolate sauce and vegan dulce de leche for a classic Spanish dessert.
Ingredients
- 250 ml water
- 1 Tbsp coconut oil melted
- 1 tsp vanilla extract
- 150 g flour
- 1 tsp baking powder
- 1 pinch salt
- 2-3 cups oil for deep frying
- 2 Tbsp powdered sugar
- 1 tsp cinnamon
Instructions
- Bring the water to a boil in a large pot.
- Remove from heat and stir in the melted coconut oil and the vanilla extract.
- In another bowl, combine the sifted flour, baking powder, and salt.
- Pour the liquid into the dry ingredients and mix quickly to a soft, sticky dough.
- Let the dough rest for 15 minutes.
- Combine the powdered sugar and cinnamon in a small bowl.
- Fill a piping bag with the churros dough.
- Heat the oil in a wok to 190°C (375°F).
- Pipe the dough into the hot oil in long strips and fry for about a minute, until golden.
- Lift them out with a slotted spoon and let them drain on paper towels, then sprinkle with the cinnamon sugar. Fry the rest of the dough in batches.
- Serve warm, with the chocolate sauce and vegan dulce de leche.
Notes
Churros are best eaten fresh, while still warm and crisp. If you need to hold them for a short while, keep them in a single layer on a wire rack (not stacked on a plate, or they steam and go soft) and re-crisp in a hot oven for a few minutes before serving.