Vegans have an unfortunate reputation of subsisting on quinoa and leafy greens – but Ian Theasby and Henry Firth, aka the boys of BOSH!, want to prove that plant-based eating isn’t all about angelic food.

Veganism also has its treats and can be decadent too – just try these chocolatey Spanish churros and see for yourself…

Vegan churros (Lizzie Mayson/PA)
Vegan churros (Lizzie Mayson/PA)
Vegan churros (Lizzie Mayson/PA)
Print Recipe
Nutrition Facts
Spanish beach churros
Amount Per Serving
Calories 234 Calories from Fat 927
% Daily Value*
Fat 103g158%
Saturated Fat 83g519%
Cholesterol 1mg0%
Sodium 97mg4%
Potassium 65mg2%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 19g21%
Protein 2g4%
Calcium 27mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Spanish beach churros

Satisfy your chocolate cravings and plant-based goals
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Spanish
Servings: 15
Calories: 234kcal
Author: Ian Theasby and Henry Firth


  • Small saucepan
  • Serving bowl
  • Large plate
  • Piping bags
  • Piping nozzle
  • Large saucepan
  • lined baking tray
  • Slotted spoon
  • Medium saucepan


  • 215 g sugar
  • 2 tsp ground cinnamon
  • 1.5 l vegetable oil  plus 2tbsp (preferably flavourless, like sunflower)
  • 500 ml water
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 240 g plain flour

For the chocolate sauce

  • 100 g dark chocolate
  • 185 ml plant-based milk
  • 40 g sugar
  • 1/2 tsp vanilla extract


  • First, make the chocolate sauce. Break up the chocolate and put it into the small saucepan with the plant-based milk, sugar and vanilla. Stir to a smooth sauce. Transfer to a serving bowl and set aside. Next, sprinkle 115g of the other batch of sugar, along with the cinnamon, over a large plate and set aside.
  • If you are using disposable piping bags, pile them up and roll them together to make one thick cone (a single bag is likely to split). Cut a small hole at the tip, insert the piping nozzle and push it all the way down to the bottom so that it sticks out of the hole. Spray or brush the inside of the bag with a little oil. If you are using a reusable bag, insert the nozzle and coat lightly with oil.
  • Pour the 1.5 litres of oil into the large saucepan so that it comes a third of the way up the sides of the pan. Heat the oil to about 180°C, or until a wooden spoon dipped into the oil sizzles around the edges.
  • Meanwhile, put the water, the remaining 100g sugar, the two tablespoons of vegetable oil, salt and vanilla extract into the medium saucepan and place on a high heat. Bring to the boil, stirring to dissolve the sugar. Remove from the heat, add the flour and beat vigorously with a wooden spoon until it forms a thick, sticky dough (you’ll need to use a little elbow grease). Spoon the mixture into the piping bag.
  • Pipe six churros onto the lined baking tray, each one about 10–15cm long. Carefully transfer the churros to the hot oil (if you’re feeling brave, you can pipe them straight into the oil, but be careful!). Fry for eight to 10 minutes, until golden and cooked through. Use a wooden spoon to move them around if they stick together.
  • Remove the churros with a slotted spoon and lay on the kitchen paper for one minute to drain. While they’re still hot, transfer to the cinnamon-sugar plate and roll until completely covered. Repeat with the remaining dough – you may need three or four batches. Serve with chocolate sauce on the side for people to pour over if they wish.


Calories: 234kcal | Carbohydrates: 33g | Protein: 2g | Fat: 103g | Saturated Fat: 83g | Cholesterol: 1mg | Sodium: 97mg | Potassium: 65mg | Fiber: 1g | Sugar: 19g | Calcium: 27mg | Iron: 2mg

BOSH! by Henry Firth and Ian Theasby is published by HQ, HarperCollins.

Try Henry Firth and Ian Theasby’s vegan ‘fish’ and chips.

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