Vegan Churros with a Chocolate Ganache dip

Ingredients

• 1/4 cup oil vegetable or canola oil

• 1 cup + 3 tablespoons sugar divided

• 2 cups water

• 2 cups all purpose flour

• 1 tablespoon cinnamon

For the chocolate Ganache

• 1/2 cup Vegan double cream (I used Elmlea)

• 1 cup chocolate chopped

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Instructions

1. In a small saucepan, add your oil, water, and 3 tablespoons of sugar and bring it to a boil. Remove from the heat and stir through the flour, until it forms a ball of dough.

2. In a small bowl, mix together your remaining sugar and cinnamon for the coating.

3. In a deep pot, add 3-4 inches of oil. Heat on high until it reaches 190C or until a piece of dough sizzles and rises to the top.

4. Transfer the dough into a piping bag fitted with a large star tip.

5. Pipe the dough onto a baking sheet and place in freezer for 15 minutes before frying.

6. Then Pipe the dough over the pot of oil at around 4-5 inches. Pipe 2-3 churros at a time. Fry them until golden brown.

7. Transfer the cooked churros onto a paper towel for 1-2 minutes, before quickly rolling them in the cinnamon/sugar mixture. Repeat until all the dough is used up. Serve with warm chocolate sauce.

Chocolate Ganache

1. In a small pan heat up the cream until warm. Once warm, add the chopped chocolate to the cream and let sit for 2 minutes.

2. Then mix for a cream and thick chocolate sauce.