Baked Cinnamon-Sugar Churros

by Arielle J on October 2, 2012

My friend, Courtney hosted Mexican (Fish Taco)
double date night last week.

I couldn’t arrive empty handed, so I
checked out the dessert menu at a nearby Mexican
restaurant for some inspiration —
they were serving Mexican hot chocolate
and churros. Mmmmmmm!

I did my research and found this recipe — healthified churros. Perfection!

Changed the recipe a tad. Here it is:

Healthy Baked Cinnamon-Sugar Churros
What You Need:
1 package Mochi (plain)
3 tbs coconut oil
¼ cup coconut palm sugar
4 tsp ground cinnamon
1/8 tsp sea salt
2 tsp raw cocoa/cacao (optional)
1/4 tsp cayenne (optional)

1. Preheat the oven to 450 degrees.
2. Slice the mochi lengthwise into ¼-inch strips

3. Spread half of the coconut oil on each mochi strip
4. Place each strip on a cookie sheet or parchment paper (2 inch apart from each other)

5. Bake for 10 minutes (until puffed and slightly toasted on top).

6. While mochi is baking, mix up the coconut palm sugar, cinnamon and sea salt.

7. When mochi is done baking, take out of the oven, spread the rest of the coconut oil and roll each puffed “churros” into cinnamon-sugar mixture.
8. Optional- If you’re a chocolate lover, feel free to sprinkle on some cacao.
9. Optional- If you’re a mexican chocolate lover (like it spicy), feel free to sprinkle on some cacao AND cayenne.

Voila!