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