Heart-Shaped Churros Coated in Strawberry Sugar with Chocolate Dip Recipe
Delight in these charming heart-shaped churros coated in sweet strawberry sugar and served with a luscious homemade chocolate sauce. Crispy on the outside and tender inside, these vegan-friendly churros offer a fun, romantic twist on a classic fried treat, perfect for sharing or special occasions.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
- Diet: Vegan
Ingredients
Churro Dough
- 1/2 cup water
- 1 tablespoon white sugar (vegan)
- 1 pinch salt
- 1 tablespoon coconut oil
- 1 cup all-purpose flour
Frying Oil
- Enough vegetable oil for deep frying
Strawberry Sugar Coating
- 2 tablespoons white sugar
- 1 tablespoon strawberry powder (ground freeze-dried strawberries)
Chocolate Sauce
- 1/4 cup chocolate chips or baking chocolate
- 1 teaspoon coconut oil
Instructions
- Prepare the dough: In a pot, heat the water, sugar, salt, and coconut oil over medium heat until the sugar has dissolved completely. Remove the pot from the heat and stir in the all-purpose flour vigorously until a dough forms. Allow the dough to cool down until it is safe to handle.
- Shape the churros: Transfer the dough into a pastry bag fitted with a star tip. Pipe 5-inch-long ropes onto parchment paper. Create heart shapes by combining two ropes per heart, gently pressing ends together to seal.
- Fry the churros: Heat enough vegetable oil in a deep pot to allow the churros to float freely, maintaining a moderate temperature to avoid burning. Carefully drop the heart-shaped churros into the hot oil in batches, frying each for 3–4 minutes or until golden brown and crispy. Use a slotted spoon to transfer the churros onto paper towels to drain excess oil. Adjust oil temperature if churros are undercooked inside.
- Coat with strawberry sugar: Combine the white sugar and strawberry powder on a deep plate. While the churros are still warm, roll them in the strawberry sugar mixture until evenly coated.
- Prepare the chocolate sauce: In a double boiler, gently melt the chocolate chips with the coconut oil until smooth and glossy. Serve warm alongside the strawberry-coated churros for dipping.
Notes
- Use vegan-certified sugar to keep the recipe plant-based.
- Ensure oil temperature is around 350°F (175°C) for perfect frying.
- Freeze-dried strawberries can be easily ground using a spice grinder or food processor.
- Adjust the sugar and strawberry powder ratio for desired sweetness and flavor intensity.
- Chocolate sauce can be substituted with vegan caramel or fruit sauce if preferred.
