Preheat oven to 200°C/180°C fan-forced

Combine water and butter in a medium saucepan and bring to the boil over high heat until butter melts. Add flour, salt and spices and stir with a wooden spoon until dough comes away from the side of pan

Remove from heat. Add puree, stirring until combined. Cool 5 minutes

Add eggs, one at a time, beating well after each addition until well combined. Spoon dough into a piping bag fitted with a 1.5cm star nozzle

Add enough oil in a large saucepan until 6cm deep. Heat oil to 180°C over medium heat. Pipe 7cm lengths of dough into the oil cutting dough with a small sharp knife or scissors. Deep-fry for 2-3 minutes until golden brown

Using a slotted spoon, transfer churros to a plate lined with paper towel. Dust with combined sugar and extra cinnamon. Repeat with remaining dough, in batches

Melt coconut oil in small pan. Stir in syrup, cacao and vanilla until smooth. Serve churros with sauce