Raw Churros with Rawtella Drizzle

By Chef: Alex Malinsky
Posted: May 20, 2011


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Enjoy these delicious raw vegan churros with a cup of chilled nut milk or raw ice cream and for an added treat, drizzle with Rawtella Coffee or Rawtella Crunch.


Churro Batter

  • 1 cup soaked oats
  • 1/2 cup soaked almonds
  • 1/2 cup soaked quinoa
  • 1/2 cup cashews or better yet young coconut meat
  • 3-4 tbs. coconut sugar
  • 1 tbs. cinnamon
  • 2 tsp. vanilla powder
  • 1 pinch sea salt
  • 1/2 cup water or enough to make a batter consistency
    1st Coating
    Melted coconut oil
    2nd Coating
    Equal parts cinnamon and coconut sugar


Churro Batter
Put all ingredients in a vitamix or other high speed blender. Blend till thick and smooth. Put the batter in a pastry bag with an open star tip. Pipe 4-5 inch churros on a non-stick sheet. Repeat with the rest of the batter. Dehydrate for 15-20 hours or until dry at 105F.
Once dry, coat each churro with coconut oil and then drench in cinnamon/coconut sugar mixture. Let the churros sit for at least a few hours or overnight at room temp. to absorb the coconut oil/sugar goodness.

Rawtella Coffee

Warm in the dehydrator and serve with melted Coffee Rawtella and a glass of chilled nut milk or raw ice cream. Smile!