Imagine biting into a warm and fluffy almond roll, with its soft texture and nutty aroma gently caressing you, and then this experience is further accentuated by the delicious raspberry topping and melted white chocolate!
Welcome back to the world of vegan desserts, where health and taste intertwine in perfect harmony! This time we prepared delicious vegan almond rolls with raspberry dressing and white chocolate. This recipe is perfect for anyone looking to take their breakfasts or desserts to the next level. Join us in preparing these delicious rolls that will enchant your taste buds and impress everyone around you. Here is a simple recipe that will take you to the world of delicious vegan treats!
The basis of the rolls is yeast dough, which is very easy to prepare and does not take much time, as you just mix the ingredients and then let it rise. The most important part of the rolls is, of course, the filling! These rolls are made with a divine almond filling, but if you prefer another type of nut, you can of course easily substitute, for example, you can use walnuts, hazelnuts or even cashews! To get the perfect harmony of flavours, cover the rolls with raspberry dressing and melted vegan white chocolate. The flavors are truly exceptional!
These vegan almond rolls with raspberry topping and white chocolate are the perfect choice for any occasion. Whether it’s breakfast, dessert or a special treat for your guests, it’s sure to impress everyone! Happy baking!
Recipe
Vegan rolls with almond cream, raspberry dressing and white chocolate drizzle
Ingredients
Dough
- 500 g white wheat flour 3 1/2 cup
- 7 g dry yeast 1 tbsp
- pinch of salt
- 30 g coconut sugar 1/4 cup
- 25 g coconut oil 2 tbsp
- 260 ml plantbased drink (lukewarm) 1 cup + 3 tbsp
Filling
- 200 g ground almonds 2 cups
- 240 ml plantbased drink 1 cup
- 30 g coconut sugar 1/4 cup
- 5 ml rum 1/2 tbsp
Dressing
- 150 g raspberry syrup 1/2 cup
- 60 ml water 60 ml
- 3 g agar agar 1/2 tbsp
- 5 g corn starch + 10 ml of water 1/2 tbsp
- + 10 ml of water 1 tbsp
- 100 g vegan white chocolate 3.5 oz
Instructions
Dough
- Put flour, yeast, salt and coconut sugar in a bowl and mix.
- Add lukewarm plantbaseddrink and melted coconut oil (they should not be too hot, otherwise the dough will not rise well).
- Mix from the center outwards with circular motions, and at the end knead for a few more minutes with your hands.
- Cover the dough and let it rest in a warm place for at least 30 minutes.
Filling
- Put ground almonds and coconut sugar in a bowl and mix.
- Pour over the boiling plantbased drink, add rum and mix everything together.
Rolls
- For easier preparation, divide the risen dough into two equal parts. Roll each part into a rectangle on a floured surface.
- Cover the entire surface of the dough with the almond filling. Roll tightly to get a roll. Cut into smaller rolls, they will look best if you use thread or varnish for cutting. Place on a baking sheet and bake for 25 to 30 minutes at 180 °C.
Dressing
- While the rolls are baking, prepare the dressing.
- Put raspberry syrup, water, agar agar in a pot and mix well and bring to a boil.
- When it starts to boil, while stirring constantly, pour in the mixture of concentrate and water.
- Cook for about 3 minutes and stir several times in between.
- Set aside and leave for about 20 minutes for the dressing to cool and thicken a little.
- When the rolls are baked, cover them with raspberry dressing, let the dressing cool and thicken, and then cover them with melted white chocolate.
