Baked Cinnamon Almond Butter Churros with Chocolate Sauce

A healthier version (but still delicious) of the traditional churro. These churros are baked, not fried. But if you want to fry them, go for it! They’re served with a warm chocolate almond butter sauce that you’ll definitely want to lick the bowl of when your done.

Baked Cinnamon Almond Butter Churros with Chocolate Sauce

Ingredients

• 1 tbsp plus 1 tsp Justin’s Cinnamon Almond Butter (Or just add 2 tsp cinnamon to your plain almond butter)

• 6 tbsp butter

• 2 tbsp cane sugar

• 2 tbsp brown sugar

• 1/2 tsp salt

• 1 tsp vanilla extract

• 1 1/4 cup flour

• 2 eggs

For the coating:

• 1/4 cup sugar

• 1 tbsp ground cinnamon

 For the Dipping Sauce:

•  1/2 cup chocolate chips

• 1 tbsp Justin’s Cinnamon Almond Butter

• 1/4 cup milk

Directions

1. Preheat oven to 350º F. Line a pan with parchment paper.

2. In a medium pot over medium heat, mix together 1 cup water, the almond butter (1 tbsp  +  1 tsp), butter, cane sugar (2 tbsp),  brown sugar (2 tbsp), and salt. Heat until the butter is melted and begins to bowl. Remove from heat and mix in the vanilla. Then mix in the flour. Let cool slightly, about five minutes.

3. Meanwhile, in a bowl, mix together the 1/4 cup sugar and 1 tbsp cinnamon. Set aside.

4. Transfer the dough to a bowl of an electric mixer and beat for about 10 seconds to remove some more of the heat. Then, beat in the eggs, 1 at a time. (If you don’t have an electric mixer or handheld mixer, you can just do this with a whisk)

5. Transfer the dough into a piping bag fitted with a large star tip. (If you don’t have a piping bag, a large Ziploc will work if you cut about an inch off of one of the corners)

6. Pipe dough into about 3-inch lengths onto the prepared pan.

7. Bake for 15 minutes, until the bottom of the churros are golden brown. Just lift up one of the churros and check the bottom. If it’s golden, they’re done!

8. Meanwhile, make the dipping sauce: In a microwave-safe bowl, heat the chocolate chips, the 1 tbsp almond butter and milk in 15 second intervals, mixing between each interval, until chips have completely melted. (This should only take 2 15 second intervals).

9. Once the churros are done, spray with coconut oil (or if you don’t have a coconut oil spray you can brush with melted coconut oil or melted butter) then coat them in the cinnamon sugar mixture.

10. Serve immediately with the chocolate sauce and enjoy!