Cinnamon Churros

Like Kimmy K, CINNAMON CHURROS are one of our favourite indulgent treats! Using our 'Nutty' ingredients you can now make your own VEGAN Churro doughnuts at home!
Thanks to @thenourishedchef for showing us how it’s done 

Vegan │ Gluten Free │ Dairy Free │ Low Carb

RECIPE: (Makes 12-14)
- 1 Cup Water
- 2 Tbsp Golden Granulated Monkfruit Sweetener 
- ½ tsp Ground Cinnamon 
- 3 Tbsp Coconut Oil 
- 2 Cups Almond Meal 
- 1 Cup Tapioca Flour 
- Neutral Cooking Oil (for frying)

- ⅓ Cup Golden Granulated Monkfruit Sweetener 
- 2 tsp Ground Cinnamon

- ½ Cup Vegan Chocolate Chips (melted)

1. In a saucepan over low heat, combine the water, monkfruit sweetener, and coconut oil until it reaches a simmer. Take the saucepan off the heat.
2. Stir in the almond meal, tapioca flour and cinnamon until a sticky batter forms. Put back onto the element and heat over low heat, stirring consistency until the batter turns into a sticky dough. Be mindful not to overcook.
3. Transfer dough to a pipping bag fitted with a large star tip. Set aside.
4. Heat 5cm depth of neutral oil over medium-high heat in a small heavy based pot. Pipe 10-15cm lengths of dough into the oil, snipping with scissors. Cook for 1-2 minutes or until golden and crisp, rolling occasionally.
5. To prepare the cinnamon coating; mix the monkfruit sweetener and cinnamon in a bowl. 
6. One at a time, roll the hot churros into the cinnamon coating.
7. Serve warm with the melted chocolate and enjoy!