- Hot & Bold
- Desserts
- Vegan
- Prep 20 min
- Cook 25 min
- Serves 4 (about 16 churros)
Crunchy outside, soft inside, and best eaten within minutes of frying. The dough needs no eggs, so the churros are vegan, and the chilli in the sauce gives the chocolate a kick.
Ingredients
For the churros
- 250 ml water
- 2 tbsp sugar
- 2 tbsp neutral oil
- 1/4 tsp salt
- 150 g plain flour
- Oil for frying
For the coating
- 100 g sugar
- 2 tsp ground cinnamon
For the chilli chocolate sauce
- 150 g dairy-free dark chocolate, chopped
- 150 ml coconut milk
- 1/4 tsp chilli powder
- A pinch of salt
Method
- Bring the water, sugar, oil and salt to the boil in a pan. Take off the heat and add the flour all at once. Beat hard with a wooden spoon until you have a smooth, thick dough.
- Let the dough cool for 5 minutes, then spoon it into a piping bag with a large star nozzle.
- Heat about 5 cm of oil in a deep pan to 175°C.
- Pipe 10 cm lengths into the hot oil, cutting with scissors, and fry for 3 to 4 minutes, turning, until deep golden.
- Drain on kitchen paper and roll in the cinnamon sugar while still hot.
- Heat the coconut milk until steaming, pour over the chocolate, and stir until smooth. Add the chilli powder and salt.
- Serve the churros hot, with the warm sauce for dipping.
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