I'm back with another epic recipe in partnership with Nature's Charm and I couldn't be happier! These chocolate almond scrolls are so fluffy, flavourful and fun to make. I'm totally a cinnamon roll lover as well but sometimes it can be fun to change it up a bit too. I used the evaporated coconut milk to add some extra sweetness and richness to the dough and made a filling with their incredibly delicious chocolate fudge sauce and almond butter which turned out oh so delicious. As always, tag me on Instagram @mealsbymiri if you give this a try!
Ingredients:
470g all purpose flour
1tsp dry yeast
200g unsweetened soy milk (can use any unsweetened dairy free milk)
100g Nature’s Charm evaporated coconut milk
30g dairy free butter
50g granulated sugar
0.25 tsp table salt /0.5 tsp kosher salt
1tsp cardamom
1tsp baking powder
1.5 tbsp dairy free butter + 1.5tbsp maple syrup for brushing on top
Filling
75g Nature's Charm chocolate fudge sauce
50g almond butter
30g dairy free butter
30g chopped almonds
Method: Mix yeast, all purpose flour, sugar, salt, cardamom and baking powder in a bowl. Melt the butter in a saucepan and add soy milk and evaporated coconut milk to the butter. Bring to body temperature before pouring into the dry mix and kneading until a smooth dough has formed. Cover and leave to rest for at least 1-2 hours. Once rested, knock the air out of the dough and add to a lightly floured surface.
Roll the dough out into a rectangle about 30cm tall and 40cm wide. Mix chocolate sauce, almond butter and butter to make the filling and spread it evenly onto the lower 15x40cm of the rectangle. Sprinkle on the almonds. Then, fold the upper half of the dough over the lower and pat it down firmly. Slice the dough into 12 equal strips about 3-4cm wide.
Shaping the rolls:
To twist the rolls grab one strip of dough and lightly stretch it out between your hands. Twist it a couple times before rolling it up into a scroll and tucking the end underneath to avoid it unfolding while rising. Place on a baking tray lined with parchment paper and repeat with the remaining strips of dough. Cover the tray and let rest for another hour while preheating the oven to 200 degrees Celsius. Mix butter and maple syrup (1.5 tbsp of each) and brush over the rolls before placing them in the oven. Bake for approximately 15 minutes until golden brown. Let cool before serving. Enjoy!
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