In a medium saucepan, mix water, 2 tablespoon oil, 1 tablespoon sugar, vanilla extract, and salt.

Place the saucepan over medium heat and bring the mixture to a boil.

In a separate bowl, sift together flour and baking powder.

Once the liquid mixture boils, remove it from the heat. Immediately add the flour mixture to the saucepan.

Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.

Allow the dough to cool for a few minutes until it's warm but safe to handle.

In a deep frying pot, heat around 2 cups of oil to submerge the churros (about 2 inches deep).

Heat the oil to 355°F (180°C). Use a thermometer for accuracy if possible.

Fit a piping bag with a large star tip to create the traditional churro ridges (I used a #8B open star tip).

Fill the bag with the warm dough.

Carefully pipe strips of dough directly into the hot oil, cutting them off at about 4 inches (10 cm) in length using scissors or a knife.

Fry a few churros at a time to avoid overcrowding.

Cook each churro for about 2-3 minutes per side, or until golden brown and crispy.

Use a slotted spoon to turn them halfway through frying.

Remove the fried churros with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.

In a shallow dish, mix ¼ cup of sugar (48 g) with 2 teaspoons of ground cinnamon.

While the churros are still warm, roll them in the cinnamon sugar mixture until evenly coated.

Place the vegan dark chocolate in a heatproof bowl.

Pour ¼ cup of hot plant-based milk over the chocolate. Let it sit for a minute to soften.

Stir the chocolate and milk together until the chocolate is fully melted and the mixture is smooth.

If the dip is too thick, gradually add more hot plant-based milk, a tablespoon at a time, until you reach the desired consistency.

Serve the warm churros with the chocolate dip on the side. Enjoy immediately for the best taste and texture.