Cinnamon Churros With Chocolate Ganache

You can now enjoy one of your favorite street foods from the comfort of your own

kitchen! These churros can be enjoyed with a divinely rich dark chocolate ganache that makes the treat all that much more indulgent. These cinnamon churros would be great served at a party, summer BBQ, events ... anything, really. So what are you waiting for?

Cinnamon Churros With Chocolate Ganache [Vegan, Gluten-Free]

Ingredients

For the Churros:

• 3 3/4 cups of light olive oil for frying
• 1 cup of gluten-free flour
• 1 teaspoon of baking powder
• 1 tablespoon of light olive oil
• 1 tablespoon of sugar
• 1 2/3 cups of water
• 1/4 teaspoon of salt
• 1/4 teaspoon of vanilla extract

For the Cinnamon Sugar:

• 1/4 cup of sugar
• 1 teaspoon of ground cinnamon

For the Chocolate Ganache:

• 1 14.5-ounce can of coconut cream
• 1 1/2 bars of vegan dark chocolate
• 1 teaspoon of vanilla extract

Preparation

1. Line a baking sheet with parchment paper.
2. Pour the frying oil into a large saucepan and set aside.
3. In a large mixing bowl, add in the flour and baking powder. Mix until combined and set aside.
4. Add 1 tablespoon of olive oil, sugar, water, salt, and vanilla extract into a small saucepan. Then place onto the stove on medium heat and bring to a boil.
5. Once it's boiled, pour straight over the flour mixture and mix well until a dough forms.
6. Place the dough into a piping bag fitted with a star tip nozzle and pipe little lines of dough onto the lined baking sheet.
7. Heat up the oil in the large pan then, when boiling, carefully drop around four churros into the oil and allow to cook for 1-2 minutes on each side.
8.  
   Once they are golden, place on paper towel to drain off any excess oil. Do this with all of the churros.
9. Place the sugar for the cinnamon sugar coating and the cinnamon into a bowl and mix together.
10. Once all of the churros are fully cooked, roll them in the cinnamon sugar and place aside whilst you make the chocolate ganache.
11. Break up the chocolate bars and place into a bowl, then pop the coconut cream into a small saucepan and heat over medium heat until boiling.
12. Carefully pour the hot coconut cream over the chocolate, adding in the vanilla extract, and leave it for a minute then stir until smooth and glossy.

Notes

The ganache can be kept in the fridge for up to 3 days.

https://www.onegreenplanet.org/vegan-recipe/cinnamon-churros-with-chocolate-ganache/