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All recipes are deliciously vegan.

Vodka Cherry Chocolate Caramel Churros

3 spoon difficulty rating

40-50 minutes preparation and cooking; 1 hour proving time for dough plus marinating time overnight for cherries


Vodka Cherry Chocolate Caramel Churros

These warm cinnamon-dusted churros - a kind of Spanish doughnut -  with chilled vodka cherries and sweet bay salted caramel sauce make a scandalous dessert!

Thanks to Justine Butler and her brilliant vegan food blog, Just Bloggs for this.  

Inspired by Terre à Terre, ground-breaking Brighton veggie and vegan restaurant's recipe. If you're lucky enough to be near Brighton, go for it! Otherwise check out their inspirational cookbook. 



  • Vodka Cherries
  • 2-3 tsp maple syrup
  • 200ml vodka
  • 300g fresh juicy cherries (frozen would also work - or mixed frozen summer fruits that include cherries)
  • Cinnamon-Dusted Churros
  • 500g strong flour (eg white bread flour)
  • ¼ tsp salt
  • ½ tsp caster sugar
  • 50g margarine
  • 5g dried yeast
  • 280ml warm water
  • Sunflower or rapeseed oil for frying
  • For dusting: ½ tsp cinnamon and 50g caster sugar
  • Bay Salted Caramel Sauce
  • 50g margarine
  • 100g muscovado sugar
  • 4 fresh bay leaves
  • 1 tsp/5g rock salt
  • 150ml soya cream or other dairy-free pouring cream, eg Oatly
  • 100g dark chocolate



1. Cut the cherries in half and remove the stones. Put them in a glass bowl with the vodka and syrup and leave in the fridge overnight. Transfer them in your little shot glasses or cups and chill until needed.

2. Sift the flour, salt and sugar together in a bowl then rub in the margarine.

3. Dissolve the yeast in the warm water. Make a well in the flour and pour in the yeast and water mix. Mix to a smooth dough and knead for 5 minutes.

4. Cut the dough into quarters, cover with a damp cloth and leave for 5 minutes to rise.

5.Divide each piece into ping-pong ball sized pieces and roll each one into a 10cm long cigar shape. You should make 20 or so depending on how chunky you like your churros!

6. Place the churros on a greased baking tray, cover and allow to rise for 1 hour in a warm place. They don’t need to double in size as they will expand when they are fried.

7. Make the sauce now and set aside. Melt the margarine in a pan. Dissolve the sugar in the margarine. Add the bay leaves and cook for a couple of minutes. Add the salt. Take of the heat, add the cream and whisk until glossy. Toss in the squares of chocolate and stir while they melt. Serve warm.

8. Prepare the cinnamon dusting sugar by mixing the cinnamon and sugar.

9. Finally, deep fry the churros for 2-3 minutes until golden. While still hot, roll them in the cinnamon sugar.

10. Serve the warm churros, chilled vodka cherries and warm caramel sauce together for your guest to dip, sip and slurp… Naughty but very nice!

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