Vegan Salted Chocolate Sticky Buns
Ingredients
Dough
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 4 tsp dry active yeast
- 1 tsp salt
- 1 1/2 cups non-dairy milk
- 1/2 cup refined coconut oil
- 1 tbsp vanilla extract
Filling
- 1/3 cup vegan butter (not tub style), or refined coconut oil
- 1 cup brown sugar, packed
- 1 tbsp ground cinnamon
- 2 bars (160 g) Alter Eco Deep Dark Sea Salt Organic Chocolate
Pecan caramel layer
- 2 cups pecans, roughly chopped
- 1/4 cup vegan butter (not tub style)
- 3/4 cup brown sugar, packed
- 3 tbsp coconut cream
- 2 tsp vanilla extract
Preparation
In a small saucepan over low heat, bring the milk and coconut oil to 110-115°F. If it gets too hot, let the temperature come down to avoid killing the yeast. Stir in the vanilla.
In a large bowl or the bowl of a stand mixer, mix together the flour, sugar, yeast, and salt.
Slowly stream in the warm milk and oil mixture.
If using a stand mixer, knead on medium-low for 10 minutes. If by hand, knead on a lightly oiled surface for 10 minutes.
Form the dough into a ball, place in an oiled bowl, and let rise in a warm place for 1.5 hours or until doubled in size.
Roll out the dough into a rectangle approximately 12x18 inches
Spread the filling evenly over the dough
Roll up the dough tightly and cut into 12 buns
In a saucepan, melt the vegan butter, brown sugar, coconut cream, and vanilla, then stir in the chopped pecans for the caramel layer
Pour the caramel mixture into a baking dish
Place the buns cut-side down on top of the caramel layer
Preheat oven to 350°F and bake for 25-30 minutes or until golden brown