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 added excitement, I’ve baked up a batch of homemade mini churros dipped in chili spiced chocolate because well, Cinco de Mayo!
Chocolate Chili Mini Churros
The churro recipe was found on the Food Network. The churro batter is dairy-free and made with coconut oil instead of butter! I’ve chosen to lighten up the recipe by omitting the dairy and baking them in the oven rather than frying.
The kicked up chili dipping chocolate is also free of dairy with a touch of spice and heat!
It’s totally not necessary to wait until Cinco de Mayo to serve up these mini churros! They’re also perfect for taco tuesday, or any other occasion you might have coming up!
- 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 sugar1 tablespoon cinnamon
- Additional Items:
- 1 large baking sheet lined with tinfoil and lightly sprayed
- Piping bag or large ziplock fitted with a medium-sized star tipped pastry tube
- parchment paper
- Dipping Chocolate:
- 6 oz of quality vegan dark chocolate
- 1/8 teaspoon chili powder.
Pre-heat oven to 400Combine 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 are out of the oven, roll them into the cinnamon and sugar mix until fully coated.
Heat the 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 cute are these, served up in the small white paper cups? They are an easy dessert to grab and enjoy by everyone who tries them!
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.