The Circus Gardener's Kitchen

seasonal vegetarian recipes with a side helping of food politics

vegan churros with chocolate sauce

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This recipe for vegan churros with chocolate sauce is the latest in a monthly series of recipes I have created in association with Suma Wholefoods.

In these recipes, I use products from Suma’s extensive range of organic and ethically sourced products, and the recipes appear both here on my blog and on the Suma website.

These churros and the accompanying chocolate sauce are not only vegan, they are also gluten-free and refined sugar free.

More importantly, they are utterly delicious.

vegan churros with chocolate sauce


200 g organic gluten free flour (I made my own, using a combination of rice flour, cornflour, potato starch and coconut flour)
50 g extra virgin coconut oil, melted
50 ml coconut blossom syrup
140 ml hazelnut milk
2 tsp baking powder
½ tsp organic vanilla extract
pinch sea salt
organic rapeseed oil, for frying

for coating the churros

40 g coconut sugar, ground finely in a pestle and mortar
1 tsp ground cinnamon

for the chocolate sauce

125 ml cashew cream
125 ml hazelnut milk
2 tbsp coconut blossom syrup
180 g vegan dark chocolate, broken into pieces


1. Place the gluten free flour, sea salt and baking powder in a mixing bowl and stir to combine. Add the hazelnut milk, coconut blossom syrup, vanilla extract and melted coconut oil and mix into a smooth, stiff paste.

2. To make the churro coating, mix the ground coconut sugar and cinnamon in a bowl.

3. For the chocolate sauce, pour the cashew cream, hazelnut milk and coconut blossom syrup into a saucepan and place over a medium heat. Add the chocolate pieces and reduce the heat to low. Stir the mixture until the chocolate has melted completely and you have a smooth velvety chocolate sauce. Remove the sauce from the heat and set to one side while you cook the churros.

4. Fill a piping bag with the churro batter. Pour rapeseeed oil into a large, high sided pan, or wok to a depth of 5 cm. Place the pan over a high heat. Once the oil is hot (test it by carefully dropping a small piece of batter into the oil: if it bubbles immediately and begins to brown within 30 seconds then it is ready), carefully pipe lengths of the batter into the oil, using kitchen scissors to cut the lengths off. You will need to cook the churros, two or three at a time, in batches to avoid overcrowing the pan. Keep a careful eye on them as they cook, which will only take around a minute. As soon as they are golden brown, remove the cooked curros from the pan with a slotted spoon. Drain on kitchen paper before tossing gently in the coconut sugar and cinnamon mixture.

5. Serve the churros warm, accompanied by the chocolate sauce.

Categories: dairy free, gluten free, vegan, vegetarian


8 replies

  1. Sounds so yummy!

  2. Ooo, they look delightful. I’ve never tried a churro before 🙂 Perhaps now I will 😉

  3. Looks delicious! The coconut blossom syrup sounds very interesting, is it sticky in consistency like honey?

    • Thank you Priya. Yes, the coconut blossom syrup is a natural sweetener with exactly the consistency you suggest. Steve

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