Description
Delicious vegan churros coated in cinnamon sugar and served with a dairy-free dipping sauce.
Ingredients
Scale
- 1 cup water
- 2 tbsp coconut sugar
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ tsp sea salt
- ½ cup organic cane sugar
- 1 tsp cinnamon
- Optional Dairy-free chocolate sauce or vegan caramel sauce
Instructions
- In a saucepan over medium heat, combine the water, coconut sugar, and coconut oil. Stir gently until the sugar dissolves and the mixture just begins to simmer. Turn off the heat, stir in the vanilla extract, then add the flour and salt all at once. Use a wooden spoon to stir vigorously until the dough comes together and pulls away from the sides. It should look like a smooth ball of dough.
- Transfer the dough to a piping bag fitted with a large star tip. Pipe the dough onto a parchment-lined baking sheet in long strips or any desired shape. If air frying, pipe directly into the air fryer basket lined with parchment.
- Bake in a preheated oven at 375°F (190°C) for 18–20 minutes until golden brown, or air fry at 375°F for 10–12 minutes, flipping halfway if needed. You’ll know they’re done when they’re puffed up and lightly golden.
- While still warm, toss the churros in a mixture of cane sugar and cinnamon until evenly coated. The warmth helps the sugar adhere perfectly.
- Enjoy your vegan churros warm, dipped in melted dairy-free chocolate or your favorite vegan-friendly sauce.
Notes
- Ensure the dough is not too wet; it should hold its shape when piped.
- Experiment with different shapes for the churros!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking, Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 churros
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan, churros, dessert, dairy-free