Vegan Churros con Chocolate
Churros con Chocolate is Spain’s most famous sweet treat: crisp, golden ridged dough sticks coated in cinnamon sugar, served with thick, rich dark chocolate sauce. This fully vegan version uses no eggs, butter, milk, or animal products — keeping the signature light, airy inside and shatteringly crisp outside, paired with a smooth, decadent chocolate dip that tastes just as indulgent as the original.
Shared by katty
Time
40 min
Serves
6
Difficulty
medium
đź›’ Ingredients
- #Churros Dough;
- 250 ml water.. 60 ml neutral oil (sunflower or light olive oil)
- 1 tsp sugar,, Pinch of fine salt,, 180 g all‑purpose flour
- ½ tsp baking powder,, ½ tsp vanilla extract,, Oil for deep frying
- #Cinnamon Sugar Coating;
- 80 g caster sugar,, 1–2 tsp ground cinnamon
- #Vegan Chocolate Dip;
- 150 g dark chocolate (70%+ cocoa, vegan‑certified)
- 150 ml unsweetened plant milk (oat or soy)
- 1 tbsp maple syrup or sugar (adjust to taste).. ½ tsp vanilla extract
👩‍🍳 Instructions
- 1
Make dough: Bring water, oil, sugar, and salt to a rolling boil in a saucepan. Remove from heat immediately. Sift in flour and baking powder all at once, then stir vigorously with a wooden spoon until a smooth, thick dough forms that pulls away cleanly from the sides. Stir in vanilla. Let cool for 10 minutes.
- 2
Shape: Spoon the dough into a piping bag fitted with a star‑shaped nozzle.
- 3
Fry: Heat oil to 170–180 °C (340–350 °F). Pipe 8–10 cm lengths of dough directly into the oil, cutting with scissors. Fry in small batches for 3–4 minutes, turning often, until golden and crisp all over. Drain well on kitchen paper.
- 4
Coat: While still warm, toss the churros generously in the cinnamon‑sugar mix.
- 5
Make chocolate dip: Heat plant milk and syrup/sugar until just steaming. Remove from heat, add chopped chocolate and vanilla, stir until completely smooth and glossy. Serve warm alongside the fresh churros.