gluten free vegan churro bites with chocolate sauce
RECIPE TYPE: desserts
SERVES: 30 churro bites
  • 1 1/4 cup Sarah’s gluten free flour blend
  • 1/4 cup cane sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 3/4 cup nondairy milk
  • 2 1/2 tablespoons non-hydrogenated palm shortening
  • oil for frying*
cinnamon sugar coating
  • 1/3 cup cane sugar
  • 1 1/2 teaspoons ground cinnamon
chocolate sauce
  1. In heavy pot or saucepan, heat 2 inches of oil over medium-high heat until oil reaches 350 degrees.
  2. In shallow bowl, mix together 1/2 cup cane sugar and 1 1/2 teaspoons cinnamon for coating churros. Set aside.
  3. While oil is heating, prepare churro dough by whisking together flour, sugar, baking powder and salt in mixing bowl. Add nondairy milk and melted shortening. Mix just until dough comes together.
  4. Scoop dough into large piping bag or ziplock bag, fitted with large open star tip.
  5. When oil has reached 350 degrees, pipe about 1 1/2-inch strip of batter and cut off with pair of clean scissors, allowing it to carefully drop into oil. Cook on each side 1-2 minutes, until churros are golden brown.
  6. Remove donut holes from oil using tongs and allow to drain on paper towel lined plate.
  7. Immediately place churro bites into cinnamon sugar mixture. Using spoon, toss gently to coat. Repeat with remaining dough until churro bites are complete.
  8. To make chocolate dipping sauce, place mini chocolate chips and nondairy milk into microwave safe container. Microwave on medium heat for 30 seconds {can also be done on stovetop}. Stir and heat an additional 15 seconds, stirring until chocolate is melted and smooth.
  9. Serve churro bites with warm chocolate sauce.
*I used a combination of refined coconut oil and palm shortening, but you could also use canola oil or another light flavored oil.
Recipe by Sarah Bakes Gluten Free at