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In a pot, heat the water, sugar, salt and coconut oil until the sugar has dissolved. Take the pot off the heat and add in the flour. Stir to combine. Let it cool down until cold enough to touch.
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Fill the churro dough into a pastry bag with a star tip. Pipe 5″-ropes onto a parchment paper and combine two ropes for each heart.
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Heat the frying oil in a pot (just enough so that the churros can swim; make sure there’s enough room in the pot to prevent it from spilling over). And carefully add the churro hearts (work in batches). Let them fry for about 3-4 minutes until golden and crispy. Transfer the hearts onto a paper towel to remove excess oil. (It’s best to try a churro heart if they are cooked all the way through, if they are raw inside then the oil is too hot. Reduce the heat.)
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For the strawberry sugar coating, combine the sugar and powdered strawberries on a deep plate. Coat the churros with the strawberry sugar.
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For the chocolate sauce, heat the chocolate chips and coconut oil in a double boiler until melted. Serve with the churros!
