Mini Churro Twists
[Vegan]

For the Churros:

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Mix the flax meal with water and set aside.
2. In a medium saucepan, add butter, water, milk and vanilla, and heat until the butter is melted and it all starts to bubble. Then add salt and flour and mix until a dough starts to form. Remove from heat, add in the flax egg and stir until just combined.
3. Let cool slightly and then portion out tablespoon-size pieces of dough onto your parchment-lined baking sheet, approximately 18 pieces. Next, take one piece of dough and break it in half. Roll each half between your hands, making two thin rods that are about 4 to 6 inches long and a little thicker than a pen.
4. Take those two rods of dough and twist them together, forming a churro twist. Place the twist back on the baking sheet. Repeat with the rest of the dough. Bake for 20 minutes or until just slightly golden on top. The churros should be crisp on the outside with the insides light and airy.
5. While the churros bake, mix the cinnamon and sugar in a medium-sized bowl. Let the churros cool for 15 minutes once they’re done baking. Then roll them carefully in the cinnamon sugar mixture. Eat these crispy treats on their own or dip them in rich chocolate sauce.

For the Chocolate Dipping Sauce:

1. In a small saucepan, add chocolate chips and coconut milk. Stir constantly over medium heat until smooth.