Chocolatey Hazelnut Sticky Buns
I have been so excited about the feedback and inspiration that the caramel pecan sticky buns have generated, that I decided that we need one more take at these… something hazelnut – something chocolatey. You know where I am going, don’t you?
Comments from Instagram and Facebook have been streaming in letting me know that you all are LOVING these sweet treats, and that is fantastic – I love knowing what you love!
By the way, if you have not “liked” Sweet n’ Savory Life on Facebook, check me out over there! It’s a good way to keep in touch as I provide you with recipe updates.
We can even chat some if you have questions or comments.
Taking a look at the kitchen forecast for next month, I am going to begin a whole month of delicious savory dishes to balance out our sweet teeth a bit (I know, I know), but I promise it will be delicious, taste bud teasing, and a lot of fun.
We have gluten free vegan pizza coming up, tofu scrambles, and other yummy recipes that I am excited about sharing.
Until then, here is another sticky bun for you, using Bob’s Red Mill products, as we have been doing all month. A completely satisfying product in terms of reliable results.
Chocolatey hazelnut sticky buns.
I know. Sounds phenomenal right?
Look at them…
With all of the craze about Nutella and that hazelnut-chocolatey goodness, I thought I would share with you a gluten free and vegan sticky bun that is the best of both worlds!
I say chocolate and hazelnut belong together now – I am a believer!
I have sub’ed out the chocolate for carob, which tastes the same essentially, but chocolate is just as fantastic.
They are so rich and decadent – Just flawless gluten free goodness.
CHOCOLATE HAZELNUT STICKY BUNS
©Sweet n’ Savory Life
Recipe type: Dessert
1 tbsp active dry yeast + ½ tbsp cane sugar + ¼ c warm water (stand for 10 min)
(a) Dry Ingredient Bowl:
¾ c white rice flour
½ c brown rice flour
1 cup potato starch
¾ c tapioca starch
2½ tsp guar gum
1 tbsp ground cinnamon
½ tsp sea salt
(b) Wet Ingredient Bowl:
¾ c warm coconut almond milk + 1 tsp apple cider vinegar
¼ c + 1½ tbsp brown sugar
⅓ c shortening, melted
¼ c vegan butter, melted
¼ c + 2 tbsp plain dairy free yogurt
1 tsp pure vanilla extract
(c) For the Filling:
½ c vegan carob or chocolate chips, semi-melted
3 tbsp cane sugar (or light or dark brown sugar)
3 tbsp vegan soy free butter, melted
1 tsp ground cinnamon
(d) For the Chocolatey Hazelnut Glaze:
½ c vegan soy free butter
½ c cane sugar
¼ c dairy-free milk
2-3 tbsp carob powder (cacao and cocoa powder work)
2 tbsp pure maple syrup
½ tsp ground cinnamon
½ c hazelnut pieces
For the directions, please see my Caramel Pecan Sticky Bun Recipe.
Post for Instructions —> Caramel Pecan Sticky Buns <—
Enjoy these, and let me know what you think! As I said, I love receiving comments because it keeps me knowing your thoughts, and what you like. ~Bella
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