Vegan Mexican hot chocolate and churros


vegan,chocolate recipes,food24 nextgen,churros, Me

Ingredients 22
Servings 6
Time 40min

Ingredients

  • For the hot chocolate:
  • 2
    c
    non-dairy milk (1 cup full fat coconut + 1 cup unsweetened almond milk)
  • 150
    g
    dairy free dark chocolate (+-70%) chopped
  • 1/2
    tsp
    vanilla essence
  • 1/2
    tsp
    ground cinnamon
  • 1
    pinch
    cayenne (large)
  • 1
    pinch
    nutmeg
  • 1
    pinch
    cumin
  • 1/4
    tsp
    sea salt
  • 2
    Tbs
    coconut shavings
  • coconut cream (whipped), for topping
  • For the churros:
  • piping bag, fitted with star tip
  • 3/4
    c
    brown rice flour (+ 2 tbsp)
  • 2
    Tbs
    tapioca starch
  • 1
    c
    water
  • 3
    Tbs
    coconut oil
  • 1
    tsp
    vanilla essence
  • 2
    c
    sunflower oil for frying
  • 1/2
    c
    organic coconut sugar
  • 2
    tsp
    ground cinnamon
  • 1
    pinch
    fine sea salt
 

Method

15min
 

For the churros:

In a bowl, whisk together rice flour and tapioca starch.

In a small saucepan, combine water and coconut oil and ring to a boil then reduce heat to a simmer and stir in vanilla essence. 

Add flour mixture and stir until dough comes away from sides of pan, cook for 1 to 2 minutes.

Remove from heat and transfer to a bowl and allow cooling. Start heating your oil to a moderately high heat in a medium pot.

Meanwhile, in a large bowl, whisk together coconut sugar, cinnamon and salt. Set aside.

Fill piping bag with dough. Squeeze strips of dough 5 to 7 cm long and about 1 cm in diameter into hot oil, cook for 6 to 7 minutes, or until churros are crisp and golden brown. 

Using a slotted spoon or tongs, transfer to bowl with cinnamon sugar and toss to coat well.

Transfer to a serving plate. 

Repeat with remaining batter. 

Serve immediately with hot chocolate.

vegan,chocolate recipes,food24 nextgen,churros, Me


Recipe by Callan Austin of The Institute of Culinary Arts.


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