Vegan Cinnamon Sugar Churros with Dark Chocolate Maple Dipping Sauce

Ingredients 

3 tablespoons ground flax
6 tablespoons water
1/2 cup Earth Balance vegan butter
1 cup all-purpose flour 
1/2 cup water 
Oil for frying
1/2 cup sugar
1 1/2 tablespoons cinnamon
1/2 cup soy milk (or any non dairy milk of your choice)
1 tablespoon maple syrup
1/2 cup dark chocolate chips


Combine ground flax seed with water. Let sit at least 10 minutes. Meanwhile, melt Earth Balance vegan butter in a small saucepan. Add in all-purpose flour and 1/2 cup water. Stir quickly with a wooden spoon. Add the flax mixture to the flour mixture and stir to combine. You will have a soft dough/batter. 

Heat a large pot of oil to 375 degrees F. Combine sugar with the cinnamon and have ready when frying. Place dough into a pastry bag fitted with a large star tip. Pipe batter right into the hot oil, using a knife to separate from pastry bag. Cook for 3 to 4 minutes till nicely browned. Transfer to paper towel to drain. Let cool a minute and toss in cinnamon sugar. 

For the chocolate dipping sauce, heat soy milk and maple syrup. Pour over dark chocolate chips. Let sit and stir to combine. 

Dip your little churros into the chocolate and enjoy!! These churros are crispy on the outside and soft on the inside. Slightly different than a traditional churro, but still awesome and delicious! This recipe makes enough for 2 or 3 servings. I made mine small, like churros bites. If you want large churros, I would make a double batch!