Vegan Friendly Hazelnut and Chocolate ‘Chelsea Buns’. The kids love this hazelnut chocolate milk, it’s creamy, sweet and much healthier than store bought chocolate beverages because they’re full of sugar and many of them are made with dairy products. Sticky, sweet and soft vegan Chelsea Buns filled with tangy cranberries, sultanas and sweet aromatic dried apricots. These Chelsea Buns are perfect for your weekend brunch or afternoon tea.
Team with a hot drink and rest your feet. Rich, delicious Vegan Double Chocolate Hazelnut Cookies made with powdered hazelnuts, raw cacao powder and chocolate chips. Chocolate and hazelnuts are an easy and natural flavor combination, as anyone who’s spread a spoonful of Nutella on toast knows. You can have Vegan Friendly Hazelnut and Chocolate ‘Chelsea Buns’ using 22 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Vegan Friendly Hazelnut and Chocolate ‘Chelsea Buns’
- You need of Bread.
- Prepare 8 g of sachet instant dry yeast.
- You need 1/4 cup of warm water.
- It’s 3 of and 1/2 cups white flour.
- You need 1 Tbsp of sugar.
- You need 3/4 cup of warm soy milk.
- It’s 3 Tbsp of melted vegetable based spread.
- You need of Filling.
- It’s 2 Tbsp of vegetable based spread.
- Prepare 1/2 cup of dark cane sugar (just brown will do).
- You need of About 1 cup chopped hazelnut.
- It’s 1/4 cup of dark chocolate chips.
- You need of Cinnamon.
- Prepare of Mixed spice.
- Prepare of Glaze.
- Prepare 1 tsp of agar agar flakes.
- It’s 2 Tbsp of warm water.
- Prepare 1 Tbsp of sugar.
- It’s of Icing.
- Prepare 4 Tbsp of icing sugar.
- Prepare of Juice of half a lemon.
- Prepare 1 of single drop red food colouring or pink food colouring.
Organic Hazelnut Spread with Cocoa by Pyure Keto Friendly, No Palm Oil, Vegan, Peanut What’s more perfect than peanut butter and chocolate? By blending his artisanal peanut butter I am not a fan of the price, but every bite of this AMAZING Chocolate Hazelnut Butter (vegan Nutella) is worth it. This indulgent cheesecake has a hazelnut & chocolate cookie crust for the ultimate chocolate lovers' dessert.
Vegan Friendly Hazelnut and Chocolate ‘Chelsea Buns’ instructions
- Put water, yeast and sugar in a bowl and leave for about 10 minutes or until frothy..
- Add melted spread and soy milk, mix..
- Add 3 cups of flour and stir until it forms a ball. It’ll get pretty hard to mix but hang in there. Leave the other 1/2 cup of flour..
- Turn out onto lightly floured surface and knead until smooth and elastic (springs back when you pull it)..
- Place in a lightly oiled bowl and leave to rise in a warm place for an hour or so, until it’s at least doubled in size..
- Preheat oven to 190°C. Take out of bowl and knead lightly on lightly floured surface. Roll out into about a 30cm X 25 cm rectangle..
- Combine all filling ingredients and spread out on the rectangle, making sure it reaches the edges..
- Roll from the shortest side into a log. Cut into 12 pieces with a sharp knife..
- Stuff into a sponge tin and bake for about 25 minutes..
- While waiting, whip up the icing by combining all ingredients. It should be a little runny..
- Also while waiting combine the glaze ingredients in a saucepan on the stove until the sugar is dissolved. Strain the jelly-like pieces with a sieve..
- When out of the oven, brush with glaze, it will give a much more shiny appearance..
- Lastly, when the buns are cool, drizzle with icing..
Place chocolate sandwich cookies and hazelnuts in a food processor and pulse until finely ground; add melted butter and process again until well combined and cookie crumbs resemble wet. If the rectangle of dough isn’t even. This store-bought chocolate hazelnut spread IS keto-friendly, and I have used it before. It is a little more sweet and stiff than traditional Nutella but works well I love using these paleo vegan chocolate chips, which melt beautifully and taste great. This healthy Chocolate Hazelnut Smoothie tastes like a Nutella milkshake!