Combine water, butter, Sweet Drops®, and salt in a pot and bring to a boil. Add the flour and stir rigorously until all the liquid is absorbed and the dough forms a ball, about one minute. Remove the dough from the pot. Form into a log and wrap in plastic wrap. Set aside to cool slightly.
Heat 2-3 inches of canola oil in a pot to 350°F. While the oil is heating, line a plate with paper towels to drain the excess oil off the churros. Combine the SugarLeaf® and ground cinnamon in a large zip lock bag and set aside.
Once the dough is at room temperature place it in a pipping bag with a large star tip (#829 or 9FT) and pipe the dough out into 4” long strips onto a parchment-lined baking pan. Place 3-4 of the dough strips in the heated oil and fry until golden brown. Transfer the churros to the paper towel-lined plate to drain. Repeat until all churros have been fried.
Place the fried churros in the zip lock bag and gently toss to coat them evenly in the cinnamon sugar mixture. Serve churros warm with the accompanying chocolate dipping sauce.
Combine the dry ingredients and Sweet Drops® in a pot and stir to combine. Add a quarter cup of the almond milk to the dry ingredients and stir to combine, creating a smooth paste. Gradually stir in the rest of the almond milk and heat the mixture to a boil, stirring constantly.
Immediately remove from the heat once the sauce has thickened. Serve alongside the churros and enjoy!
- Serving Size: 2 churros with 2 tablespoons dipping sauce
- Calories per serving: 199
- Calories from fat: 97
- Total fat: 11g
- Sodium: 276mg
- Total Carbohydrate: 19g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 3g
- Vitamin A: 2%
- Vitamin C: 0%
- Calcium: 7%
- Iron: 13%