Chocolate Churros with Chocolate Sauce


For the longest time I have wanted to make raw churros, but never really gave it go — the inspiration was still building. I’m learning in my old age that the best things do indeed take time and it’s best not to rush anything.

These are really easy to make and, because of how thin they are, take very little dehydration. The chocolate sauce is a perfect partner – silky smooth and as sweet as you’d like it to be. You could also use my caramel recipe for the dipping sauce, or use both! What a treat on a cold Autumn evening.

175g ( 1 cup ) buckwheat, soaked 1 hour, sprouted 12 hours
125g ( 1 cup ) ground almonds
75g ( ⅓ cup ) water

50g ( ½ cup ) cacao powder
30g ( ¼ cup ) coconut flour
150g ( ¾ cup ) coconut sugar
50g ( ⅓ cup ) xylitol
10g ( 1 tbsp ) psyllium husk
Pinch of sea salt
1 tsp vanilla extract
1 tsp cinnamon powder


  • Before using the buckwheat, give it another rinse in a sieve and then allow it to drip dry for 5 minutes to remove as much excess water as possible. Any excess water will change the texture and dilute flavour.
  • Pulse the buckwheat and ground almond in a food processor to break it down into a fine paste. We want it as smooth as possible.
  • Add the remaining ingredients and blend to combine.
  • Allow the dough to sit for a few minutes and firm up a little.
  • Transfer 1/3 of the mix at a time into a pastry bag fitted with a large star tip and pipe into lines on a Teflex lined dehydrator tray. You can choose how long you’d like them to be.
  • Dehydrate for 4-6 hours or until firm enough to transfer off Teflex and onto a mesh tray to continue drying until able to cut, about 4-6 more hours.
  • Allow them to come to room temp before storing or dipping in chocolate.
  • Store in an airtight container in the fridge for up to a week or at room temp for 2 days.

    Chocolate Sauce

100g ( ½ cup ) coconut oil, melted
50g ( ⅓ cup ) cacao paste, melted
50g ( ½ cup ) cacao powder
100g ( ½ cup ) xylitol powdered
75g ( ½ cup ) coconut sugar, powdered
30g ( 2 tbsp ) cashew butter
1 tsp tamari

100g-150g ( ⅔ – ¾ cup ) warm water


  • Over a double boiler or baine marie, melt the cacao paste and coconut oil together.
  • In a high speed blender pulse the first set of ingredients to combine.
  • With the blender running on low, drizzle in the warm water to create a smooth, shiny emulsification.


  1. Hi Ooosha,

    I assume that the first 3 ingredients are for the churros and the reminder ingredients are for the chocolate sauce?

    Thanks 🙂

    • Hey Anita,

      Whoops. Thanks for asking that. I have now added the chocolate sauce recipe to the post.

  2. Julia Reed says:

    mouth watering
    hands wanting fast
    be still my heart
    and tell me, Amy Lucious – how many does this make because I will want to know what size container to hide under my mattress!!;-)

  3. Hi Amy
    Is there something that would work equally well as the buckwheat please (I have a very nasty allergic reaction to sprouted buckwheat)?
    Many thanks, love your recipes, live classes with you are on my wishlist 🙂

    • Hey Jo, Soaked whole oats ( oat groats ) might do the trick. I don’t want to offer advice that doesn’t work, as I have not tested an alternative. But I think oats would be the closest substitution. 🙂

  4. What is chocolate paste? Thank you

  5. hi Amy!
    if i don’t have coconut sugar and xylitol, can i add to the first group honey or agave syrup as a liquid substitute? what amount do you think is enough?
    thank you!

    • I’ve not tried that, but you can certainly give it a shot. It should work. You’ll need to trail amounts and see how it goes. Like 100g to start, perhaps.