40 g
coconut sugar, ground finely in a pestle and mortar
1 tsp
ground cinnamon
for the chocolate sauce
125 ml
cashew cream
125 ml
hazelnut milk
2
tbsp coconut blossom syrup
180 g
vegan dark chocolate, broken into pieces
Method
Place the gluten free flour, sea salt and baking powder in a mixing bowl and stir to combine. Add the hazelnut milk, coconut blossom syrup, vanilla extract and melted coconut oil and mix into a smooth, stiff paste.
To make the churro coating, mix the ground coconut sugar and cinnamon in a bowl.
For the chocolate sauce, pour the cashew cream, hazelnut milk and coconut blossom syrup into a saucepan and place over a medium heat. Add the chocolate pieces and reduce the heat to low. Stir the mixture until the chocolate has melted completely and you have a smooth velvety chocolate sauce. Remove the sauce from the heat and set to one side while you cook the churros.
Fill a piping bag with the churro batter. Pour rapeseeed oil into a large, high sided pan, or wok to a depth of 5 cm. Place the pan over a high heat. Once the oil is hot (test it by carefully dropping a small piece of batter into the oil: if it bubbles immediately and begins to brown within 30 seconds then it is ready), carefully pipe lengths of the batter into the oil, using kitchen scissors to cut the lengths off. You will need to cook the churros, two or three at a time, in batches to avoid overcrowing the pan. Keep a careful eye on them as they cook, which will only take around a minute. As soon as they are golden brown, remove the cooked curros from the pan with a slotted spoon. Drain on kitchen paper before tossing gently in the coconut sugar and cinnamon mixture.
Serve the churros warm, accompanied by the chocolate sauce.