Vegan Mini Churros
Indulge in the ultimate vegan treat with these irresistible Vegan Mini Churros! Made with simple, plant-based ingredients like coconut oil and all-purpose flour, these bite-sized delights are crispy on the outside, soft and tender on the inside, and coated in a dreamy cinnamon-sugar blend. This fuss-free recipe comes together in just 35 minutes, featuring a one-pot dough method and easy piping for perfectly shaped churros. Fried to golden perfection and served warm, these mini churros are perfect for parties, cozy nights in, or satisfying your sweet tooth with a touch of nostalgia. Pair them with vegan chocolate sauce or your favorite dip for the perfect finishing touch!
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Recipe Information
Ingredients
- 1 cup Water
- 2 tablespoons Coconut oil
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup All-purpose flour
- 2 cups Vegetable oil for frying
- 1 teaspoon Cinnamon
- 0.5 cup Additional granulated sugar for coating
Instructions
In a medium saucepan, combine the water, coconut oil, granulated sugar, vanilla extract, and salt. Heat the mixture over medium heat until it comes to a boil.
Once boiling, reduce the heat to low and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball of dough. This should take about 1-2 minutes.
Remove the saucepan from the heat and let the dough cool for about 5 minutes.
Transfer the slightly cooled dough into a piping bag fitted with a star tip. Allow it to rest for a few more minutes while you prepare the oil.
In a large, deep skillet or pot, heat the vegetable oil over medium heat. The oil should reach about 350°F (175°C). You can test it by dropping a small piece of dough; it should sizzle and rise to the surface immediately.
Carefully pipe 2-inch strips of dough directly into the hot oil, using scissors to cut off the ends. Fry the mini churros in batches, being careful not to overcrowd the pan.
Fry the churros for about 2-3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to remove the churros from the oil and transfer them to a paper towel-lined plate to drain any excess oil.
In a shallow dish, mix the additional granulated sugar with the cinnamon.
While the churros are still warm, roll them in the cinnamon sugar mixture until well coated.
Serve the vegan mini churros immediately, optionally with a vegan chocolate sauce or your favorite dip.
Nutrition Facts
Calories |
5242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 501.9 g | 643% | |
| Saturated Fat | 90.9 g | 454% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 219.4 g | 80% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 125.8 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 151 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
