These Nutella-inspired buns with a banana glaze are so deliciously rich and chocolatey, you'll completely forget they're vegan.
Prep Time: 5 Minutes
Cook Time: 2 Minutes
Servings: 6 Heart-shaped rolls
1 cup plant-based milk (coconut, cashew or flax milk)
1 packet fast acting yeast
3 Tbsp canned coconut milk
1 tsp baking powder
½ cup packed dark brown sugar
½ cup vegetable oil plus more for oiling
Salt to taste
3 ½ cups white whole wheat flour, plus more for dusting
8 oz chocolate hazelnut spread (dairy-free)
6 oz chocolate chips (optional)
½ cup powdered sugar or maple syrup (optional)
Let's get Cooking...
Heat the milk over the stove or in the microwave to bring to 115ºF. Add to a large mixing bowl and pour the packet of yeast overtop. Allow to yeast to activate, about 5 minutes.
In a small bowl, whisk together the canned coconut milk and baking powder with a fork. Once the yeast is activated, add the coconut milk mixture, the brown sugar, vegetable oil, and salt. Mix, then add the flour.
Dump out onto a floured surface and knead lightly until it’s completely combined and forms a nice ball. Place into a clean, well-oiled bowl, and turn around in the oil to coat completely. Cover the bowl with a damp cloth and leave in a warm, dry place to rise until double its size, about 1 hour.
Punch the dough down, then roll out on a well-floured surface into a large, ¼-inch thick rectangle. Using an off-set spatula, spread the chocolate hazelnut spread evenly over the dough, sprinkle on the chocolate chips, and roll the dough tightly.
Cut the roll into 12 even pieces. Arrange the pieces on a parchment-lined baking sheet, combining two to create a heart shape. Cover again with the damp cloth and allow to rise a second time.
Discard the cloth, and bake the rolls in a 375ºF oven for about 20 minutes or until puffed and golden.
Remove from the oven to cool. Blend the banana in a blender (adding sweetener if you like) and drizzle over the hot buns. Serve hot to your sweetheart!