EASTER RECIPE⎜VEGAN CHOCOLATE AND HAZELNUT BABKA!

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while keeping moisture.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: chocolate chips

Cacao nibs are less sweet and lower in sugar.

hazelnuts

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide a similar texture and flavor.

plant-based milk

🥗Healthier: oat milk

💰Cheaper: water

Water can be used to reduce cost, but flavor will change.

Add flour, a little salt, white sugar, and 5.5 grams of instant yeast to a bowl.

Add melted vegan butter to the dry ingredients and mix until it resembles a sticky play-doh.

Knead the dough to develop gluten until it reaches the right consistency, which may require adjusting flour based on your environment.

Cover the dough with an oiled shower cap and let it rest for 45-50 minutes.

Roll out the dough into a rectangle on a floured surface.

Spread chocolate hazelnut spread over the dough, leaving a 1-2 cm border.

Roll the dough tightly to create layers, being patient as it may get messy.

Bake in the oven at 180 degrees Celsius for 45 minutes, covering with aluminum foil if it browns too quickly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens