Snack
Vegan Churros with Ancho Chili Chocolate Sauce
Cooking Time
15 minutes
Prep Time30 minutes
ServingsNumber 12
Cinnamon Sugar
- 110 grams cane sugar
- 10 grams ground cinnamon
Chocolate Sauce
- 115 millilitres coconut milk
- 15 grams Flora Plant B+tter Unsalted
- 60 grams dairy free chocolate, coarsely chopped
- 1 teaspoon vanilla extract
- 3/4 teaspoon ancho chile powder
Churro
- vegetable oil for frying
- 10 grams flaxseeds
- 280 millilitres water
- 50 grams Flora Plant B+tter Unsalted
- 20 grams cane sugar
- 1/4 teaspoon salt
- 130 grams all-purpose flour
- 1 teaspoon vanilla extract
- Combine sugar and cinnamon; set aside.
- Combine chocolate, vanilla and ancho chile powder in small bowl.
- Heat coconut milk and Flora Plant B+tter in small saucepan until bubbling.
- Pour coconut milk mixture over chocolate and stir until melted. Keep warm.
- Heat about 1-1/2 inches vegetable oil in large pot or deep skillet over medium-high heat to 360 degrees.
- While oil is heating, combine flaxseeds with 50 ml of water; set aside.
- Add remaining water, butter and sugar to medium saucepan and bring to a boil over medium heat. Add flour, reduce heat to medium-low and cook, stirring constantly, about 3 minutes or until mixture comes together and is smooth.
- Transfer mixture to large bowl and cool 5 minutes. Add flax meal mixture and vanilla and beat with electric mixture on low speed about 2 minutes or until mixture comes together and is smooth.
- Transfer dough to 16-inch piping bag fitted with a large star tip. Use a star tip about 1/4 to 1/2 inch wide. Carefully pipe mixture into hot oil into about 6-inch in length; cut ends with scissor. Fry 3 to 4 churros at one time. Don't overcrowd the pot or it will drop the temperature and the churros will stick together.
- Fry about 2 minutes per side, until golden brown. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.
- Repeat process with remaining dough. Serve warm with chocolate sauce.
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