In a saucepan, heat water, coconut oil, maple syrup, and salt until simmering.
Remove from heat, then add flour and cinnamon. Stir until the dough forms and pulls from the pan.
Let it cool slightly, then transfer to a piping bag with a star tip.
Heat oil in a pan over medium heat.
Pipe 4–5 inch churros directly into hot oil, cutting ends with scissors.
Fry until golden brown, turning occasionally.
Drain on paper towels and roll warm churros in cinnamon sugar.
For sauce, heat coconut milk until warm.
Add chopped chocolate, maple syrup, and vanilla.
Stir until smooth, shiny, and completely melted.
Dip, bite, repeat — self-control optional.
