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

  1. 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.

  2. In a large bowl or the bowl of a stand mixer, mix together the flour, sugar, yeast, and salt.

  3. Slowly stream in the warm milk and oil mixture.

  4. If using a stand mixer, knead on medium-low for 10 minutes. If by hand, knead on a lightly oiled surface for 10 minutes.

  5. 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.

  6. Roll out the dough into a rectangle approximately 12x18 inches

  7. Spread the filling evenly over the dough

  8. Roll up the dough tightly and cut into 12 buns

  9. In a saucepan, melt the vegan butter, brown sugar, coconut cream, and vanilla, then stir in the chopped pecans for the caramel layer

  10. Pour the caramel mixture into a baking dish

  11. Place the buns cut-side down on top of the caramel layer

  12. Preheat oven to 350°F and bake for 25-30 minutes or until golden brown

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