Vegan Churros with Ancho Chili Chocolate Sauce

Cinnamon Sugar

1. Combine sugar and cinnamon; set aside.

Chocolate Sauce

1. Combine chocolate, vanilla and ancho chile powder in small bowl.
2. Heat coconut milk and Flora Plant B+tter in small saucepan until bubbling.
3. Pour coconut milk mixture over chocolate and stir until melted. Keep warm.

Churros

1. Heat about 1-1/2 inches vegetable oil in large pot or deep skillet over medium-high heat to 360 degrees.
2. While oil is heating, combine flaxseeds with 50 ml of water; set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. Repeat process with remaining dough. Serve warm with chocolate sauce.