Chocolate Churros with Chocolate Sauce

For the longest time I have wanted to make raw churros, but never really gave it go — the inspiration was still building. I’m learning in my old age that the best things do indeed take time and it’s best not to rush anything.

These are really easy to make and, because of how thin they are, take very little dehydration. The chocolate sauce is a perfect partner – silky smooth and as sweet as you’d like it to be. You could also use my caramel recipe for the dipping sauce, or use both! What a treat on a cold Autumn evening.

175g ( 1 cup ) buckwheat, soaked 1 hour, sprouted 12 hours
125g ( 1 cup ) ground almonds
75g ( ⅓ cup ) water
150g ( ¾ cup ) coconut sugar
50g ( ⅓ cup ) xylitol
Pinch of sea salt
1 tsp vanilla extract
1 tsp cinnamon powder
50g ( ½ cup ) cacao powder

30g ( ¼ cup ) coconut flour
10g ( 1 tbsp ) psyllium husk

Method

• Before using the buckwheat, give it another rinse in a sieve and then allow it to drip dry for 5 minutes to remove as much excess water as possible. Any excess water will change the texture and dilute flavour.

• Blend the first set of ingredients into a fine paste. We want it as smooth as possible.

• Add the remaining ingredients to a bowl and mix to combine.
• Add the wet mixture to the dry ingredients in the bowl and mix with your hands.

• Allow the dough to sit for a few minutes and firm up a little.

• Transfer 1/3 of the mix at a time into a pastry bag fitted with a large star tip and pipe into lines on a Teflex lined dehydrator tray. You can choose how long you’d like them to be.

• Dehydrate for 4-6 hours or until firm enough to transfer off Teflex and onto a mesh tray to continue drying until able to cut, about 4-6 more hours.

• Allow them to come to room temp before storing or dipping in chocolate.

• Store in an airtight container in the fridge for up to a week or at room temp for 2 days.

Chocolate Sauce

50g ( ¼ cup ) coconut oil, melted
35g ( 2 tbsp + 2 tsp ) cacao butter, melted
30g ( 1 tbsp ) cacao powder
35g ( ¼ cup ) xylitol
35g ( ¼ cup ) coconut sugar
1 tsp tamari

35g ( ¼ cup ) warm water or coffee

Method

• In a blender, combine the first set of ingredients on low-med speed.
• With the blender running, slowly drizzle in the warm water and watch it emulsify.
• Transfer to a container and store in the fridge for 1 week or in the freezer for several months. Melt over a double boiler when ready to use again.