Churros with Hazelnut Chocolate Sauce (Vegan, Gluten-free)

AuthorVeggie Fest TeamRating

churos

Category, CuisineDiets, Yield4 Servings

Violeta Patiño prepared these vegan, gluten-free Churros with Hazelnut Chocolate Sauce at our February 9th, 2019 “Valentine Lunch Mexican Style” cooking demo held at the Science of Spirituality International Meditation Center in Lisle, Illinois. Churros are a mouthwatering, popular treat in Mexico, and when dipped into vegan hazelnut chocolate sauce, you can easily see why!

Ingredients

 ½ cup corn flour
 ¼ cup rice flour
  cup almond flour
 1 cup water
 1 tablespoon sugar
 1 teaspoon vanilla extract (A non-alcoholic vanilla flavoring is also optional)
 ¼ teaspoon salt
 3 tablespoons coconut oil
 ¼ cup sugar for coating
 ½ tablespoon ground cinnamon
 2 tablespoons vegan butter, melted
Hazelnut Chocolate Sauce
 1.5 ounces dark chocolate bar (70%), chopped into small pieces (¼ cup)
  cup hazelnut milk, room temperature

Instructions

Churros
1

Heat oven to 375 F.

2

Mix flours in a small bowl, set aside.

3

In a small pot over medium heat, combine water, sugar, vanilla, and salt. Heat until sugar dissolves and mixture comes to a boil. Remove from heat. Using a wooden spoon, stir in oil and flours until completely incorporated to form a dough. Set aside to cool for 10 minutes.

4

Combine cinnamon and sugar for coating in a loaf pan, set aside.

5

Add the cooked dough to a pastry bag with a star tip (alternately use a gallon-size plastic bag, snipping off a corner for ½-inch opening). Pipe out 4 to 6-inch long churros, cutting with a knife or scissors, onto a greased baking sheet. Bake 15 to 20 minutes, turning midway for an even bake.

6

Allow churros to cool completely. Brush with vegan butter and toss in cinnamon-sugar mixture to coat. Arrange on
serving plate.

7

Serve the sugarcoated churros drizzled with warm, hazelnut chocolate sauce (see recipe).

Hazelnut Chocolate Sauce
8

In a small pot over low heat, warm chocolate pieces. Once the chocolate starts to melt, add hazelnut milk slowly, whisk until smooth. (Sauce should be thin, add more milk if necessary). Remove from heat.

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Ingredients

 ½ cup corn flour
 ¼ cup rice flour
  cup almond flour
 1 cup water
 1 tablespoon sugar
 1 teaspoon vanilla extract (A non-alcoholic vanilla flavoring is also optional)
 ¼ teaspoon salt
 3 tablespoons coconut oil
 ¼ cup sugar for coating
 ½ tablespoon ground cinnamon
 2 tablespoons vegan butter, melted
Hazelnut Chocolate Sauce
 1.5 ounces dark chocolate bar (70%), chopped into small pieces (¼ cup)
  cup hazelnut milk, room temperature

Directions

Churros
1

Heat oven to 375 F.

2

Mix flours in a small bowl, set aside.

3

In a small pot over medium heat, combine water, sugar, vanilla, and salt. Heat until sugar dissolves and mixture comes to a boil. Remove from heat. Using a wooden spoon, stir in oil and flours until completely incorporated to form a dough. Set aside to cool for 10 minutes.

4

Combine cinnamon and sugar for coating in a loaf pan, set aside.

5

Add the cooked dough to a pastry bag with a star tip (alternately use a gallon-size plastic bag, snipping off a corner for ½-inch opening). Pipe out 4 to 6-inch long churros, cutting with a knife or scissors, onto a greased baking sheet. Bake 15 to 20 minutes, turning midway for an even bake.

6

Allow churros to cool completely. Brush with vegan butter and toss in cinnamon-sugar mixture to coat. Arrange on
serving plate.

7

Serve the sugarcoated churros drizzled with warm, hazelnut chocolate sauce (see recipe).

Hazelnut Chocolate Sauce
8

In a small pot over low heat, warm chocolate pieces. Once the chocolate starts to melt, add hazelnut milk slowly, whisk until smooth. (Sauce should be thin, add more milk if necessary). Remove from heat.

Churros with Hazelnut Chocolate Sauce (Vegan, Gluten-free)