Switching gears from all things Frozen, to celebrate something much more adult and exciting, Cinco de Mayo. Because I’m not one to ever pass up a homemade margarita or some yummy Mexican eats and after being surrounded by Elsa, Anna and Olaf for the last few weeks, the holiday definitely represents a much-needed break for me. And for added excitement, I’ve cooked up a batch of homemade mini churros dipped in chili spiced chocolate because well, Cinco de Mayo!
I found the recipe for the churros on the Food Network and made the batter dairy-free by using coconut oil instead of butter. And to make them ever lighter, they’re baked and not fried! The chocolate for dipping is also free of dairy with a touch of heat for an added kick.
Totally fitting for a fiesta!
Chocolate Chili Dipped Mini Churros
Homemade mini churros, dipped in a spiced vegan dark chocolate for a sweet, spicy and lightened up twist on the old classic.
1 cup water
1/2 cup coconut oil or vegan butter
1 cup flour
1/4 tsp salt
3 eggs beaten
Cinnamon Sugar Mixture
1/2 cup sugar
1 tablespoon cinnamon
1 large baking sheet lined with tinfoil and lightly sprayed
Piping bag or large ziplock fitted with a medium-sized star tipped pastry tube
1 bar of quality vegan dark chocolate
1/8 teaspoon chili powder
Pre-heat oven to 400
Combine water, coconut oil/butter and salt in a pot and bring to a boil.
Whisk in flour, stirring quickly until mixture turns into a ball.
Remove from heat and make a well in the center of the ball of dough.
Slowly stir in the eggs a little at a time, mixing continuously to make sure the eggs don’t scramble.
Continue mixing in eggs until they’re completely incorporated into the batter.
Allow batter to cool slightly, then transfer to your piping bag.
Pipe 3 inch long churros into rows on your greased baking sheet.
Bake in the oven for 10 minutes at 400 degrees and then broil on high for 1-2 minutes until your churros are golden brown.
Meanwhile, mix together cinnamon and sugar in a small dish.
Once churros have been removed from the oven, roll them into the cinnamon and sugar mix until fully coated.
Heat your dark chocolate in a microwave safe dish on 30 second intervals, or in a double boiler until completely melted.
Stir in 1/8 teaspoon of chili powder.
Dip the tips of your churros into the chili spiced dark chocolate and place back on the parchment paper to cool.
Sprinkle a light dusting of the chili powder on top of the chocolate dipped churros for garnish.
How do you plan to celebrate Cinco de Mayo? I hope you give this fiesta fitting recipe a try!
Much more on the way soon!
Churro Recipe adapted from The Food Network
This specific recipe for these Chocolate Chili Mini Churros was seen first on Posh Little Designs. All Rights Reserved. 2011-2015.
All Images are photographed and owned property of Posh Little Designs. All Rights Reserved 2015.