"These Chocolate Tahini flavoured rolls didn’t disappoint. I always thought they would be too hard and time consuming to make but I managed to create a simple recipe that also tastes delicious."
Tahini Chocolate Cinnamon Rolls
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- Recipe Card
Prep time: 1hr 15mins
Cook time: 25mins
Serves or Makes: 8
Recipe Card
ingredients
- 3 tablespoons coconut oil
- 1 tablespoon yeast
- 1/4 cup, plus 1 tablespoon coconut sugar, divided
- 1/4 teaspoon salt
- 2 1/2 cups white spelt flour
- 1/2 cup tahini
- 2 tablespoons cinnamon
- 1/2 cup plant based milk
- 1/4 cup dairy free chocolate
- 1/4 water (if needed)
Method
Step 1
Melt your coconut oil then let the oil cool down slightly and add the yeast, 1 tablespoon sugar and salt. Stir though then set aside for 10 minutes to allow the yeast to activate.
Step 2
Once the yeast is fluffy add the flour (a little bit at a time) until a thick dough forms – you may need add a little bit of water to get the rich constancy. Transfer to a lightly floured surface and knead the dough for 1-2 minutes. Grease your bowl with a bit of oil and place the dough back in there. Cover with a tea towel and set aside to rest for an hour.
Step 3
In a meantime pre heat your oven to 180 degrees and grease your baking tray with a little bit of coconut oil.
Step 4
To make the chocolate tahini spread, melt your chocolate then add it to medium sized bowl along with the tahini, plant milk, cinnamon and coconut sugar. Mix to combine.
Step 5
Once dough has been resting for an hour, turn the dough out onto a lightly floured surface – roll the dough into a rectangle (should be around 1cm thick.)
Step 6
Spread 3/4 of the chocolate tahini mixture onto the dough and tightly roll into a cigar. Cut the dough into 8 even portions and place on the greased baking tray. Cook in the oven for around 20-25 minutes until golden. Once removed from the oven add the last of the chocolate tahini mixture and enjoy!