Churros With Coconut Sugar and Chilli Chocolate Sauce [Vegan] – One Green Planet

1. Combine the first four ingredients in a large bowl.
2. Place a small saucepan over medium heat and add the milk, butter and water to it. Let the butter melt into the water and milk; as soon as the liquid starts bubbling up remove the pan from the heat and pour into the bowl of dry ingredients.
3. Fold the liquid into the dry ingredients; the batter should be even and smooth but also fairly thick.
4. Pour an inch or so of oil into a large, deep frying pan over medium heat. Drop a cube of bread into the oil to test the temperature: if the cube of bread turns golden in 60 seconds, the oil is hot enough. Also prepare a large plate with paper towels and another with the cinnamon and coconut sugar.
5. Put the churros batter into a piping bag with a large star-shaped nozzle. Squeeze out some batter – about the length of a finger – into the hot oil, cutting it off from the piping bag with a pair of scissors. Do this for about 5 churros at a time. Fry them for about a minute, or until they start browning and looking crisp, then fish them out of the oil with a sieve or slotted spoon. Dry them off on the paper towels and immediately roll them into the coconut sugar.
6. Repeat this process until the churros batter is all used up.
7. Make the chocolate sauce (below) and serve immediately with your churros.

For the Chilli Chocolate Sauce:

1. Gently heat the milk in a wee saucepan over medium heat. Break the chocolate into small pieces and add to the pan. When the chocolate starts oozing into the milk, stir with a wooden spoon to combine evenly. Pour the sauce into a serving dish and enjoy warm with your churros.