Churros With Vegan Chilli-Chocolate Dipping Sauce

26th November 2018

Little golden crispy balls of goodness dipped into warm, cheeky vegan Nutella. Um, HELL YEAH!! I broke my flimsy piping bag trying to pipe these churros the traditional way and in sugar-monster fueled desperation I decided to make little balls and man am I stoked I did because the crispy texture makes this dish in my opinion!

These are perfect for a couch party, best paired with Netflix and unicorn onesies.


30-40 small balls

Prep Time

5 Minutes

Cooking Time

30 Minutes




  • 1 Cup water
  • ½ Tsp. Vanilla essence
  • 1 Tbsp. Vegetable oil
  • ½ Cup cane sugar
  • 1 Cup all purpose flour
  • 5 Tbsp. Coconut Sugar for dusting
  • 2 Tbsp. Cinnamon for dusting

vegan nutella

  • 4 Tbsp. virgin coconut oil
  • 2 Tbsp. Peanut butter
  • 2 Tbsp. Maple Syrup
  • 3 Tbsp. Coco Powder
  • Pinch of salt
  • Pinch of cayenne pepper


  • Add the water, vanilla, oil and sugar to a small pot and heat till it starts to bubble.
  • Slowly add the flour to the mixture and give it a good stir with a sturdy wooden spoon, making sure there are no lumps.
  • Thick dough will form; just stir it as much as you can to mix it all together.
  • Set aside to cool for 15 mins
  • Roll little balls from the dough, the size of a macadamia nut is best.
  • Heat up vegetable oil in a medium sized pot, enough for the balls to float, and when its hot, slowly place the balls into the oil and fry till golden brown.
  • Place the golden brown balls on a serviette-lined plate to soak off some of the oil before placing them into a bowl with the dusting, making sure they are generously covered in cinnamon and sugar.

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