Baked Churros with Chile Chocolate Sauce

This Latin American street food is traditionally deep-fried, but we prefer these lighter baked versions – plus your friends and family will never guess they’re whole grain! Be sure to serve the churros immediately to prevent them from getting soggy.

16-18 Churros
Prep Time
40 min
Cook Time
5 min
45 min



  • 7 tbsp organic unsalted butter, divided
  • 6 tbsp coconut sugar or organic evaporated cane juice (aka organic sugar), divided
  • 1/2 tsp sea salt
  • 1 cup whole-wheat pastry flour
  • 2 large eggs
  • 1/2 tsp pure vanilla extract
  • 1 tsp ground cinnamon

Chocolate sauce

  • 1/2 cup dark chocolate chips
  • 1/4 cup heavy whipping cream (35%)
  • 1/4 cup whole milk
  • Pinch ground cayenne pepper


1. Preheat oven to 425 F. Line a large rimmed baking sheet with parchment pap

er. Set aside.

2. In a large saucepan, bring 5 tbsp butter, 2 tbsp cane juice, salt and 1 cup water to a boil, whisking often. Remove from heat; stir in flour. Continue stirring until a large dough ball forms, about 2 minutes.

3. Transfer dough to a stand mixer fitted with paddle attachment. Beat on low for 1 minute. In a small bowl, whisk eggs and vanilla. Working in 3 additions, add egg mixture, beating well after each, until dough is smooth, elastic and slightly sticky.

4. Transfer dough to a pastry bag fitted with a 1-inch star tip. Pipe dough onto prepared sheet into 5-inch strips, 2 inches apart. Bake, turning once, until golden but still slightly soft, 13 to 15 minutes.

5. Meanwhile, prepare sauce: In a heat-proof bowl set over a saucepan of gently simmering water, heat chocolate chips, stirring often, until melted. Whisk in cream, milk and cayenne until smooth. Cover to keep warm.

6. Meanwhile, in a separate small bowl, combine cinnamon and remaining ¼ cup cane juice. Melt remaining 2 tbsp butter. Remove churros from oven; immediately brush all over with butter and sprinkle with cinnamon mixture. Serve with sauce. Don’t have a pastry bag? Transfer the dough to a large zip-top bag and snip one corner to make a 1-inch opening. Pipe into strips as directed, then run the tines of a fork over the surface

of each to make ridges.

Nutrition Information

  • Serving Size 1 churro and 2 tsp sauce
  • Calories 149
  • Carbohydrate Content 16 g
  • Cholesterol Content 37 mg
  • Fat Content 9 g
  • Fiber Content 1 g
  • Protein Content 2 g
  • Sodium Content 67 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 3 g
  • Polyunsaturated Fat Content 1 g