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CHOCOLATE RASPBERRY ROLLS ?

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You can say that I basically just discovered cocoa powder bc I’m putting that ish in errrrrrrything ? Honestly guys this recipe was 2 days in the making but so worth the outcome!!! Introducing LUSCIOUS, CHOCOLATEY, VEGAN chocolate raspberry rolls!!! So moist guys and honestly DON’T let the long caption fool you – you CAN do this!!! If I can, you can ??? also topped it off with some cream cheese icing #yummyinmytum!!!! Ok that’s all – love you guys my vegan lovas! If you want to see a video on how to – click here!

CHOCOLATE RASPBERRY ROLLS ?
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CHOCOLATE RASPBERRY ROLLS ?

Recipe by blkandveganCourse: Dessert, BreakfastCuisine: American
Prep time

2

hours 
Cooking time

25

minutes

Chocolate rolls for all the chocolate lovers out there! Enjoy vegan lovas!

Ingredients

  • Dough

  • 2 cups almond milk – warm

  • 1/2 cup melted butter – warm

  • 1/4th cup organic sugar

  • I packet active dry yeast

  • 4 1/4th – 1/2 flour

  • 3/4th cups cocoa powder

  • 1 tsp salt

  • Filling

  • 1/4th cup raspberry preserve

  • 2/3rd cup fresh raspberry

  • 2 tbsp sugar

  • Icing

  • 1/2 cup confections sugar

  • 2 tbsp kite hill cream cheese

  • 2 tbsp earth balance

  • 1 tsp vanilla

Directions

  • In a large boil, whisk almond milk, melted butter and sugar. make sure your ingredients aren’t too hot – but just warm. (I suggest microwaving your butter for 45 secs)
  • Sprinkle yeast evenly over mixture and whisk – let sit for 5 mins or less (while yeast gets frothy)
  • Slowly add 4 1/2 cups flour, cocoa powder and salt to the butter mixture & mix with a wooden spoon until combined
  • Place dough mixture in a lightly oiled bowl with a towel for 1 hour to double in size
  • Add additional flour if needed and lightly kneed the dough until it doesn’t stick to the sides of your bowl
  • Place dough on a clean, lightly floured surface. knead into a rectangle and roll the dough to 1 inch thickness
  • Add your raspberry jam, fresh raspberries and sugar
  • At the base roll the dough evenly until you get a giant log – trim off uneven tips
  • Starting at the middle, cut the log into half and create 1 1/2 inch thick raspberry rolls
  • Place the rolls on a well oiled cake pan and set them aside in a warm spot wrapped in plastic wrap for 30 minutes to double
  • Place in the oven @ 350 for 25 mins
  • Combine all icing ingredients and add to rolls once fresh out of the oven
  • Enjoy! 
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LEMON ICED RASPBERRY ROLLS

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Super moist, super luscious & SUPER VEGAN!! Today’s project is complete!! Woke up this morning wanting some cinnamon rolls but wanted to give them a summer twist – and what’s more summery than lemon and raspberries ?? This is one of the best combinations I think I’ve come out with to date!! Super excited to show you guys and excited to see it come to life in your kitchen – also this was a fan favorite, enjoy vegan loves! Video on my how to found here.

LEMON ICED RASPBERRY ROLLS
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LEMON ICED RASPBERRY ROLLS

Recipe by blkandveganCourse: Sweet, Breakfast, DessertCuisine: American
Prep time

2

hours 
Cooking time

25

minutes

Lemony, raspberry goodness. YUM.

Ingredients

  • 2 cups almond milk – warm

  • 1/2 cup melted butter – warm

  • 1/4th cup organic sugar

  • I packet active dry yeast

  • 4-5 cups flour

  • 1 tsp salt

  • Filling

  • 1/4th cup raspberry preserve

  • 2/3rd cup raspberry

  • Icing

  • 1 cup powder sugar

  • 2 tbsp water

  • 2 tsp lemon extract 

Directions

  • In a large boil, whisk almond milk, melted butter and sugar. make sure your ingredients aren’t too hot – but just warm. (I suggest microwaving your butter for 45 secs)
  • Sprinkle yeast evenly over mixture and whisk – let sit for 5 mins or less (while yeast gets frothy)
  • Slowly add 4 1/2 cups flour and salt to the butter mixture & mix with a wooden spoon until combined
  • Set oven to warm and place dough mixture in a lightly oiled bowl with a towel for 1 hour to double in size
  • Add remaining 1/2 flour and lightly kneed the dough until it doesn’t stick to the sides of your bowl
  • Place dough on a clean, lightly floured surface, knead into a rectangle and roll the dough to 1 inch thickness
  • Combine your filling ingredients and add your raspberry filling
  • At the base roll the dough evenly until you get a giant log – trim off uneven tips
  • Starting at the middle, cut the log into half and create 1 1/2 inch thick raspberry rolls
  • Place the rolls on an oiled cake pan and set them aside in a warm spot wrapped in plastic wrap for 30 minutes to double
  • Place in the oven @ 350 for 25 mins or until golden brown
  • Combine all icing ingredients and add to rolls once fresh out of the oven
  • Enjoy!