Chocolate Caliente (ganache) with churros - gluten free, dairy intolerant , vegan option


If you have ever been to Spain and not had this typical Castilian treat, you have missed out!

Yes, churros can be found in many places such as the amusement park, but no one serves them better than the Spanish with chocolate.

I have lived, studied and traveled to Spain many times and this was always a treat before going out to dance in the clubs until sunset. Back when I originally ate this I was not aware of my allergies to dairy and gluten. For my 39th birthday I wanted to treat myself and have this dessert without getting ill.



Makes approximately 24 churros



2 tablespoons brown sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/3 cup salted butter, plus 3-4 Tablespoons for topping (Vegan butter is ok also)

1/2 cup Bob’s Red Mill All Purpose Gluten Free Baking Flour

1/2 cup coconut flour

1/2 teaspoon cream of tartar

2 large eggs (see Vegan option below)*

1 teaspoon vanilla extract

1/4 cup sugar, plus 2-3 Tablespoons for topping


*Vegan (eggless) option: 2 Flax Eggs: 2 tablespoon ground flaxseed + 4 tablespoons water mixed together in a bowl. Allow to sit for 5 minutes. Ready to use.


In a medium saucepan, stir together 1 cup water, brown sugar, salt, sugar, and cinnamon. Add butter and place over medium-high heat. Heat until butter is melted and mixture starts to boil. Remove from heat and add flour and cream of tartar, stirring with a wooden spoon. Mixture will clump and pull away from the sides of the pan. Mix/mash with wooden spoon until no streaks of flour can be seen.

In a small bowl, combine eggs and vanilla. Scramble mixture with a fork and then add to the dough-ball in the saucepan. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes.

On greased baking pan, with your hands form dough into sticks 3 inches long and 1 inch wide. Place in refrigerator for 30 minutes.

Preheat oven to 425°F. Grease baking pan.

Place baking sheet in oven and bake for 10-12 minutes or until slightly puffed. Turn oven to broil High and watch carefully as churros toast and turn deep golden brown for 2 minutes. Remove from oven and let cool slightly.

Optional: Melt remaining 3-4 Tablespoons of butter and place in a shallow bowl . Place remaining 2-3 Tablespoons of sugar in a shallow bowl. Dip each churro in butter and roll around. Sprinkle the sugar and roll the churro around in sugar. Place each on a serving plate.


Time for the Sauce!

Chocolate Ganache: Drizzle chocolate ganache on churros and allow to cool and harden in refrigerator for at least 2 hours. Remove from refrigerator and allow to come to room temperature. OR use as a side sauce and dip as eating. Serve and Enjoy!


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