Vegan Cinnamon Sugar Churros With Dark Chocolate Sauce

For the churros, in a medium saucepan over medium-high heat, bring water, salt, and vegetable oil to a low boil. Once boiling, remove mixture from heat. Into a large mixing bowl, add flour and add water mixture. Stir until well combined, then let dough cool for.

For the cinnamon sugar coating, in a shallow bowl, combine sugar and cinnamon. Set aside.

Once cooled, transfer dough to a piping bag with a large star-tip attachment. Then in a deep pot, bring 5 to of vegetable oil (enough to fully submerge churros) to 375 degrees.

Squeeze 2 to of dough out at a time over pot of oil (around 4 to long). Cut each piece with a pair of scissors or a knife. 

Fry churros until golden brown, about 2 to per batch. Using a slotted spoon, remove each from oil and place onto a paper towel-lined plate. Let sit before rolling in cinnamon sugar mixture. Repeat with remaining dough. 

For the chocolate sauce, in a double boiler over low heat, melt chocolate, coconut milk, cinnamon, and vanilla. Stir constantly until chocolate has melted, then transfer to a serving dish.

Serve churros while warm with a side of chocolate sauce.