Vegan Churros in Steps

• In a medium saucepan, combine the water, 1 cup of sugar, and the vegetable oil. Bring the mixture to a gentle boil over medium heat, stirring occasionally. Once boiling, remove from heat and whisk in the all-purpose flour until well combined and a dough forms.
• Allow the dough to cool for a few minutes, then transfer it to a piping bag fitted with a star tip. Line a baking sheet with parchment paper. Pipe long strips of dough (about 6 inches) onto the sheet.
• In a heavy-bottomed pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accurate temperature.
• Carefully drop a few churros into the hot oil, making sure not to overcrowd the pot. Fry until they are golden brown, about 2-3 minutes on each side. Use a slotted spoon to remove them and transfer to the paper towel-lined plate to drain.
• In a shallow bowl, mix the remaining 3 tablespoons of sugar with the cinnamon. While the churros are still warm, roll them in the cinnamon sugar mixture to coat completely.
• In a small saucepan over low heat, combine the coconut cream and chopped chocolate. Stir until melted and smooth. Remove from heat and let cool slightly before serving.
• Serve the churros warm with the chocolate dip on the side. Enjoy the crispy, cinnamon-sugar goodness!