Vegan Churros with Chocolate Sauce

Instructions

1. 1In a medium saucepan, combine the 1 cup Water, 6 tablespoons Vegan Butter, and 1/4 teaspoon Salt. Bring the mixture to a rolling boil over medium-high heat.
2. 2Remove the saucepan from the heat. Immediately add the 1 cup Tapioca Starch and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
3. 3Stir in the 1 teaspoon Vanilla Extract until fully incorporated into the dough. Let the dough cool in the saucepan for 5 minutes.
4. 4Transfer the slightly cooled dough into a piping bag fitted with a large star tip. In a large heavy-bottomed pot or deep fryer, heat oil to 175°C over medium-high heat.
5. 5Carefully pipe lengths of dough, about 10 cm long, directly into the hot oil, using kitchen scissors to cut the dough from the piping bag. Fry in batches, without overcrowding the pot, for 2-3 minutes per side, or until deeply golden brown and crispy.
6. 6Use a slotted spoon to transfer the cooked churros to a plate lined with paper towels to drain excess oil. In a medium bowl, combine the 1/2 cup Sugar and 1 teaspoon Cinnamon; add the warm churros and toss gently until they are evenly coated.
7. 7For the chocolate sauce, in a small saucepan, combine the 1 cup Vegan Chocolate Chips and 1/2 cup Coconut Milk. Heat over low heat, stirring continuously with a whisk or spoon, until the chocolate chips are fully melted and the sauce is smooth and glossy.
8. 8Serve the warm churros immediately with the warm chocolate sauce for dipping.

Substitutions

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