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Chocolate filled buns

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Fluffy, moist and delicious small buns that hide an irresistible melting chocolate spread heart. These are vegan, gluten-free, oil-free and sugar-free, for a super easy and healthy snack, breakfast or decadent dessert.

Ingredients

  • 1 cup white rice flour
  • 1 cup almond flour 
  • 2 tsp baking powder 
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1 pinch of salt
  • 2/3 cup unsweetened apple sauce
  • 1/2 cup almond milk
  • 1 tsp vanilla extract
  • 1 tsp orange zest
  • 1 tsp orange blossom water (optional)
  • 4 tbsp KORO Organic date hazelnut spread
  • 1 tsp KORO organic maple syrup
  • 1 tsp almond milk

Instructions

  1. Preheat the oven to 340 degrees F and line a baking tray with baking paper. 
  2. In a large mixing bowl, mix the white rice flour, almond flour, baking powder, cinnamon, cardamom and salt to combine.
  3. In a separate bowl, mix the apple sauce, almond milk, vanilla extract, orange zest and orange blossom water.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula until well combined. The dough should be wet and spongy, but firm enough to be shaped. If the dough is too wet and sticky, add a little more rice flour.
  5. Working with wet hands, divide the dough into 4 equal portions and roll each portion into a ball. With the palm of your hand, flatten each ball into a disk. Fill each disk with 1 tablespoon of KORO Organic date hazelnut spread. Close the dough tight by rolling the dough to cover the spread, and shape a ball. 
  6. Arrange the balls on the lined baking tray and gently press them down with the palm of your hand to slightly flatten. Bake the buns for 15 minutes.
  7. Meanwhile, prepare the brushing mixture by mixing 1 teaspoon of maple syrup and 1 teaspoon of almond milk. Remove the buns from the oven and brush with the wash. Bake for 3-4 minutes more, until golden brown.
  8. Let the buns cool down on a wire rack for 10 minutes. Enjoy immediately, while the filling is still melty and the buns warm and soft.

Notes

  1. Store the buns at room temperature in an airtight container for up to 2 days. The filling with slightly firm up after a few hours. I personally recommend to enjoy these buns straight after they’re baked, or on the same day. 

Find it online: https://earlybrawd.com/chocolate-filled-buns/