Mouthwateringly addictive, whilst creamy, rich, and healthy – that’s what these Orange Chocolate Truffles are! Make sure to double up the recipe and keep some in the freezer for an easy afternoon craving or lunchbox surprise. More yummy bliss balls: Peanut Butter Chickpea Energy Balls …
These twisted rhubarb marzipan rolls are great any time of the year, because they have a freshness to them, but still taste like a sweet pastry treat. The dough is fluffy and not to doughy (I am not a big fan of cakes that have a doughy consistency, that is except for a brownie of course).
If you don’t have any rhubarb available, you can always use rhubarb jam (or any other type of jam) instead.
With a twist of summer these rhubarb rolls are perfect with a cup of coffee in the afternoon or as a snack on a hiking trip.
Prep Time1 hourhr
Cook Time4 hourshrs20 minutesmins
Total Time5 hourshrs20 minutesmins
Course: Dessert
Servings: 14rolls
Author: Luna Linnemann
Ingredients
Dough
25gfresh yeast*
2.5dlplant milk (lukewarm)(I use almond or oat)
50-75gsugar
2tspcardamom
0.5tspsalt
500gall purpose flour
75gvegan butter
Marzipan remonce
0.75dlwater
0.75dlsugar(or maple sirup)
140galmond flour
75gvegan butter
Rhubarb compote
400grhubarbs
½lemon (the juice)
½orange (the zest)
1 tbspwater(optional)
4-5tbspsugar
½-1tspvanilla
2tbsptapioca flour
Instructions
Dough
Heat the almond milk to a lukewarm temperature and mix with the yeast, sugar, salt and cardamom. Make sure the yeast is properly dissolved before adding flour.
Add the flower to the mixture and stir until it forms a firm dough. It should be fairly dry in the texture. (I use a kitchen machine, and haven't tried a handmixer yet. By hand is also possible)
Cut the vegan butter into cubes and add it to the mixture. This will give the dough a blank surface. Mix until the butter is properly incorporated into the dough.
Let the dough sit for about an hour to rise.
Rhubarb compote
Rinse the rhubarbs and cut them into 1-2 cm pieces. Toss them into a small pot with the lemon juice, orange zest, water, sugar and vanilla and give it a stir. Let it simmer until cooked (about 10 min). Make sure to stir a bit in the beginning to avoid it from sticking to the bottom of the pot.
Add the tapioca flour to the mixture and let it simmer for about 5-10 minutes while stirring. Let it cool to thicken. (You can place it in the fridge)
Marzipan custard/remonce
Mix the water and sugar in a pot on low heat for the sugar to dissolve (skip this step if you use sirup).
Mix the almond flour with some of the water/sugar mixture until it forms a sticky dough consistency. I use about ½-¾ of the water and sugar mixture.
Add the vegan butter to the marzipan and stir until it is well combined and has a creamy consistency.
Twisted rolls
Turn the oven to 180℃/390 ℉.
Once the dough has risen, roll it out in a rectangular shape (~34×54 cm) with the longer side horisontal to you.
Spread the marzipan custard all over the dough with a spatula.
Spread the rhubarb compote mixture on top of the marzipan custard layer. (You may not need it all).
Fold the dough by taking ⅓ (~18cm ) of each side towards the middle, one side at the time. You will then end up with a three layered dough (and the rectangular shape has changed direction). Use a rolling pin to flatten the dough a bit. From this cut 2 cm long strips along the shorter edges of the dough. Grab a hold of each end of these pieces and twist them in opposite directions. Holding on to one end, roll the strip around you fingers and tuck the end underneath. Place on a baking tray, cover with a towel and let rise for at least 2-3 hours (overnight works great as well).
Bake the rolls for 15-20 min (until golden brown).
Crispy on the outside and soft on the inside – these twisted cinnamon rolls are mouthwatering delicious and suitable for any occasion. Oat flour goes amazing in these rolls to make them more crispy and dense in the texture. This also adds fibers. They are …
This amazing rhubarb citrus compote is super easy and fast to make. Try it for brekky, dinner or dessert. Rhubarbs are amazing because of their sour taste and having vegetables for dessert or breakfast is a great excuse to eat plenty! (Yes, rhubarb is a …
1tbspmaple syrup (optional for a sweeter version or if the chocolate is very dark)
Topping (optional)
5strawberries (cut in half)
cacao nibs
vanilla powder
vegan vanilla ice cream
Instructions
Cookie crumb crust
Curl a piece of baking paper in a ball size. Gently fold it out again and fit it into your springform tin (~20 cm in diameter). (Curling the baker paper will make it easier to fit it and let it stay in the springform)
Melt the butter.
Blend the cookies (alternatively, put them in a bag and use your hands to make them into a crumble-like texture). Add the cookie crumble to a bowl and stir the melted vegan butter in. Add the mixture to the springform and press it firmly. Refrigate for at least 30 min.
Chocolate mousse layer
Whisk the aquafaba. This may take time, so have patience.
Melt the chocolate. Stir in the optional syrup and vanilla. I used a 65 % chocolate for this layer and did not add any syrup. Add salt for a salted chocolate mousse.
Gently fold the aquafaba into the chocolate. The chocolate may become firm again if this step takes too long.
Add this layer to the springform and let it cool for two hours or overnight.
Chocolate ganache top
Heat the soy cream on low heat and add the chocolate. Give it a stir until it is completely mixed. Add maple syrup if you would like a sweeter version or if the chocolate you have at hand is very dark. I used a 85 % one, and chose to add syrup.
Once chilled a bit, add this layer to the springform and let it cool in the fridge for at least an hour.
Topping
Use whatever topping you fancy. I used strawberries, because I love them with chocolate. Also, I added some vanilla and cacao nibs. And of course a scoop of vegan vanilla ice cream serves this heavy boy very well.
