May 29, 2016

Vegan Bunuelos and Chocolate Sauce Recipe

One of the amazing things about recruiting new Veggieful ambassadors is that you really expand your recipe repertoire and try new things! When you run a recipe blog, you tend to make the same types of dishes. Ones that you like and you are comfortable with. However, now we have our newest Veggieful ambassador, Anna from On the DF, makes incredible vegan recipes including these CRAZILY delicious vegan bunuelos. If you haven't heard of bunuelos, just like I hadn't, they are a type of Mexican fried cookie or Mexican fried ball. I LOVEEEEEE how they puff up like this! Look at them! How can you not love them?

Why we love them:
Vegan? TICK!
Easy? TICK!
Delicious? TICK!
Crispy? TICK!
Puffy? TICK!
Sweet? TICK!
Decadent? TICK!
Naughty? TICK!

If you have the time, make sure you check out Anna and all of her yummy recipes and travel adventures! Enjoy <3

makes 12

the bunuelos:
1 - 1.5 cups flour
1/2 tsp baking powder
1/4 cup (65ml) extra virgin olive oil
1/2 cup (125ml) watersunflower oil, for frying (or sub safflower, grapeseed, peanut, or canola oil)
powdered sugar, for dusting
the chocolate sauce:
1/2 cup (125ml) coconut milk
1/4 cup (65ml) water
2 tsp light brown sugar
75g vegan dark chocolate
1 tsp ground cinnamon
1/2 tsp chili powder

  1. Combine flour & baking soda in a large mixing bowl. Add in the extra virgin olive oil and, using your fingers, work until the mixture looks and feels like damp sand.
  2. Add in the water, then work the mixture into a ball. Transfer to a clean surface and knead until a smooth dough forms. Wrap your dough in plastic/cling wrap; set aside for 30 minutes.
  3. While the dough is resting, make the chocolate sauce: combine coconut milk, water, & coconut sugar in a medium saucepan and bring to a simmer. Immediately turn off the heat, add in the dairy-free dark chocolate, ground cinnamon, & chili powder. Stir until melted and smooth; set aside until buñuelos are ready to serve.
  4. Once the dough has rested, cut it into 12 even pieces. using a floured rolling pin, roll out into thin, 5-inch discs.
  5. Add about an inch of sunflower oil into a large, deep skillet (filling it up no more than halfway) and heat to 350°f. Place one dough disc in the oil at a time. a little caution: the oil will bubble up a little, and the buñuelos will puff up a lot.
  6. Fry for about 30 seconds, or until the edges turn light- to medium-brown. Using heat resistant tongs, flip it over and fry the other side for about 30 more seconds, or until golden brown. Transfer to parchment paper to cool off and drain, then continue this frying process until all the buñuelos are cooked.
  7. To serve, dust the buñuelos with powdered sugar + drizzle with the chocolate sauce. Sprinkle with shaved chocolate & cinnamon, if desired.
  8. Though best when fresh, store leftover buñuelos in aluminum foil at room temperature for a day or two. Store leftover chocolate sauce in an airtight container in the fridge for up to 5 days (use extra sauce for other desserts or drizzle over coconut ice cream!)

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