It’s nearly Valentines day! It’s always kind of irked me when people complain about how much of a commercial “holiday” it is. Like yes, but celebrating love is so much fun! People who are cold as stone can sometimes surprise you on this day. And you don’t even have to spend money, just curl up with good food and a movie and that is a well spent night of love in my eyes.

I always reminisce back into the primary school days of trying to pick out the packet of the cutest cards and maybe convincing my parents to let me tape a lolly or chocolate to each one I handed out. If I ever have kids I am totally going to be that mum who helps hand make all of them and probably send them to school with a tray of cookies. I’ll be super extra and probably have the most fun between me and the kids.

I’ve been trying to brainstorm what kind of treat to make for the day of to share with my darling but its always a tad difficult to please us both. I whipped up these cinnamon rolls as a practice run and of course my partners opinion was that they weren’t sweet enough. This is actually my favourite kind of critique though, because that’s the whole point! I wanted something you can finish and not feel like your mouth hurts from sugar or you’re going to crash in a few moments. But I forget sometimes that my taste is not always the same as my more traditional friends.

My favourite way to make things a bit more luscious is adding chopped chocolate. And what better one to use than Giddy Yoyo’s raspberry bar for these beauties. 72% dark chocolate and alluring to even look at, chopped up and tucked inside and sprinkled on top makes for dreamy desserts. I’m a little bit obsessed with this bar, and it’s what really inspired me to make these rolls so I could eat it more.

If you still like things a bit on the sweeter side though, rock on! I do too sometimes, it just really depends on my mood and the food at hand. But, if you dig rich cinnamon rolls you can always add another 1/4 cup of munk fruit or any kind of sugar to the filling to kick it up a notch. Let me know if you do, I’m curious to see what people prefer! I’m coming up with something special to post on Valentines day as well, so stay tuned for some serious decadency.

 

Dough

1/2 cup nut milk
2 tbsn water
2 tbsp avocado
2 1/2 tsp yeast
1 tbsn munk fruit
1/4 tsp salt
1/3 cup brandy
2 1/2- 3 cups spelt flour

Filling

1/4 cup coconut oil
1/4 cup munk fruit (or any sugar of choice)
1 tsp nutmeg
1tbs cinnamon
1 1/2 cups frozen raspberries
4 squares of chopped Giddy Yoyo raspberry chocolate

Cashew Cream

1 1/2 cups soaked cashews
1/4 cup nut milk
2 tbsp brandy
1/4 cup maple syrup
1/4 tsp salt
1/4 tsp vanilla
4 squares of chopped Giddy Yoyo raspberry chocolate for topping

-In a small sauce pan slowly heat up the nut milk, water and avocado oil. Pour into stand mixer or large bowl and sprinkle with yeast. Let it sit for about 10 minutes until frothy.
-Next stir in the coconut oil, brandy, and salt .
-Using the paddle attachment, slowly add the spelt flour 1/2 a cup at a time. Once you get to about 2 1/2 cups spelt flour used, the dough should start to become elastic and pull away from the edges of the bowl.
-When this happens, switch to the hook attachment and continue to need dough for about another 5 minutes. You may need to add about 1/2 cup if it it still too wet.
-Oil a bowl and add the dough, cover it with a dish towel and let it sit some where warm for 45 minutes to an hour until its doubled in size.
-Once this has happened, lightly cover a flat surface and rolling pin with flour. Roll the dough out until it is about a 1/4 inch thick rectangle.
-Using a spatula spread out the coconut oil on the dough. Sprinkle the munk fruit, cinnamon, nutmeg, chocolate and raspberries until evenly coated. Roll the dough into a log-ish shape, you made need to use a spatula to lift up some of the edges if it sticks to the counter.
-Using a sharp knife cut cut it into 9-10 rolls.
-Grease or put parchment paper on the bottom of a 9×9″ round or square pan.
-Transfer the rolls into the pan, and cover with a dish towel and leave to sit to rise again slightly for another 30 minutes.
-Once they have risen, preheat the oven to 350 degrees and bake rolls for 20-24 minutes until lightly browned on top.
-While the rolls are cooling, prepare the cashew cream by combining cashews, brandy, vanilla, nut milk, and maple syrup in processor and blend until smooth and creamy.
-Pour over rolls and sprinkle with more Giddy Yoyo chocolate and serve warm or cold.

Enjoy!

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