Make the churro coating in a small, shallow bowl. Stir together the sugar and cinnamon and set aside.
In a small saucepan over medium heat, whisk together the sugar, water, salt and Violife® Plant Butter. Bring the mixture to a boil, and then remove it from the heat. Stir in the flour until a smooth ball forms.
Heat about 4 inches of vegetable oil, in a Dutch oven, over medium-high heat, until it reaches 375ºF. Line a plate with paper towels.
Transfer the dough to a piping bag with a large star tip and set aside while you make the chocolate sauce.
Combine the dark chocolate and Violife® Just Like Heavy Whipping Cream in a medium pan over a low heat. Stir until the chocolate is melted and glossy. Add the ancho chili powder and stir, then remove from the heat and keep warm.
Pipe the dough over the pot of oil to a length of about 6 inches. Using scissors, cut it so the dough releases into the oil. Pipe 3 to 4 churros into the oil at a time, frying them until they're golden brown and cooked through.
Transfer the churros to the paper towel-lined plate to drain. While they are still hot, roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.