Vegan Churros with Chocolate Orange Dipping Sauce

Sugar sprinkle

1. Combine the ingredients in a small but wide bowl then set aside.

Dough/churros

1. Place the flour and salt in a large mixing bowl and set aside.
2. Pour the water, vanilla extract and oil (60ml) into a medium-sized saucepan and bring to the boil.
3. Once boiling, pour over the flour and thoroughly combine. Leave to cool for 15 minutes.

Assembly/cooking

1. Heat a medium-large saucepan just under half full of vegetable oil, on a medium heat or around 180˚C.
2. Transfer the dough to a reusable piping bag with a large star-tip attachment. Note: don’t use disposable piping bags for this dough because they’re not strong enough and will easily split (even if you double them up) – you’ll need to use a reusable one.
3. Squeeze 2-3 (max) strips of dough out at a time into the saucepan of oil (about 10-15cm long). Cut each piece off at the right length using a sharp knife or scissors.
4. Cook each strip/churro until fully golden, then remove from the pan and place on kitchen towel. Dunk into the sugar bowl after about 60 seconds and then repeat the process until all the churros are made.

Chocolate sauce

1. Place the chocolate chunks/pieces into a large jug then set aside.
2. Place the vegan cream, vanilla extract, salt, cinnamon stick, orange juice/extract and orange zest in a medium-sized saucepan and bring to a simmer for around 5 minutes. Make sure the milk mixture is hot before pouring over the chocolate chunks/pieces.
3. Pour the hot milk mixture straight over the chocolate chunks and stir until the chocolate is fully melted and you have a smooth sauce.
4. If the sauce is too thick, stir through some plant milk or extra vegan cream little by little until you have your desired consistency.