The best ever eggless churros made with simple and easy ingredients! No dairy and no crazy ingredients, they are crispy and fluffy, and ready in under 15 minutes! Vegan, Gluten Free, Dairy Free.
In a small saucepan, add your oil, water, and 3 tablespoons of sugar and bring it to a boil. Remove from the heat and stir through the flour, until it forms a ball of dough.
In a small bowl, mix together your remaining sugar and cinnamon for the coating.
In a deep pot, add 3-4 inches of oil. Heat on high until it reaches 190C or until a piece of dough sizzles and rises to the top.
Transfer the dough into a piping bag fitted with a large star tip. Pipe the dough over the pot of oil at around 4-5 inches. Pipe 2-3 churros at a time. Fry them until golden brown.
Transfer the cooked churros onto a paper towel for 1-2 minutes, before quickly rolling them in the cinnamon/sugar mixture. Repeat until all the dough is used up. Serve with warm chocolate sauce.
For the chocolate sauce
In a small saucepan or microwave-safe bowl, heat up your coconut cream until warm. Once warm, add your chocolate and let sit for 2 minutes, before whisking into the cream until a thick chocolate sauce remains.
Notes
* White sugar or sugar free subs, like monk fruit sweetener or erythritol. TO STORE: Leftover churros should be stored in the refrigerator, covered, for up to 2 weeks. TO FREEZE: Place churros in a ziplock bag and store in the freezer for up to 6 months. Let them thaw overnight in the refrigerator. TO REHEAT: Churros are best reheated in a non-stick pan or oven, to maintain crispiness.