In a mixing bowl, combine the water and vegetable or canola oil. Bring to a gentle boil over medium heat. Remove from heat and stir in the flour until a smooth dough forms. Allow to cool for a few minutes.
Transfer the cooled dough to a pastry bag fitted with a star tip or a zip-top bag with a corner snipped off.
In a frying pan or deep fryer, heat enough vegetable or canola oil to submerge the churros (about 2 inches deep) to around 350°F (175°C).
Pipe strips of dough into the hot oil, cutting to desired length. Fry for about 2-3 minutes on each side until golden brown, flipping with a slotted spoon.
Remove churros from oil and place on a paper towel-lined plate to absorb excess oil, then roll in the remaining sugar and cinnamon.
For the chocolate dipping sauce, melt the chopped chocolate in a heatproof bowl over simmering water or in the microwave. Stir in coconut cream until smooth.
Serve your warm Vegan Churros with the chocolate sauce for dipping. Enjoy!
