Categories: Desserts

Ingredients

• 7 tbsp. unsalted butter, divided
• 6 tbsp. coconut sugar, divided
• 1/2 tsp sea salt
• 1 cup whole-wheat pastry flour
• 2 large eggs
• 1/2 tsp pure vanilla extract
• 1 tsp ground cinnamon
• Chocolate Sauce:
• 1/2 cup dark chocolate chips
• 1/4 cup heavy whipping cream
• 1/4 cup whole milk
• Pinch ground cayenne pepper

Directions

1. Preheat oven to 425. Line a large rimmed baking sheet with parchment paper. Set aside.

2. In a large saucepan, bring 5 tbsp. butter, 2 tbsp. cane juice, salt and 1 cup water to a boil, whisking often. Remove from heat; stir in flour. Continue stirring until a large dough ball forms, about 2 minutes.

3. Transfer dough to a stand mixer fitted with paddle attachment. Beat on low for 1 minute. In a small bowl, whisk eggs and vanilla. Working in 3 additions, add egg mixture, beating well after each, until dough is smooth, elastic and slightly sticky.

4. Transfer dough to a pastry bag fitted with a 1-inch star tip. Pipe dough onto prepared sheet into 5-inch strips, 2 inches apart. Bake, turning once, until golden but still slightly soft, 13-15 minutes.

5. Meanwhile, prepare sauce: In a heat-proof bowl set over a saucepan of gently simmering water, heat chocolate chips, stirring often, until melted. Whisk in cream, milk and cayenne until smooth. Cover to keep warm.

6. Meanwhile, in a separate small bowl, combine cinnamon and remaining 1/4 cup cane juice. Melt remaining 2 tbsp. butter. Remove churros from oven; immediately brush all over with butter and sprinkle with cinnamon mixture. Serve with sauce.

Email to a friend | Print this recipe | Back