These dreamy Vegan Choc Hazelnut Scrolls ooze with chocolatey goodness! They're the healthy epitome of comfort food, all rolled up into delectable little rounds of deliciousness. Be warned, you may find it hard to stop at just one... 

Ingredients

• 1½ cups brown rice flour
• ¾ cup tapioca flour
• ¾ cup almond milk, or milk of choice, warmed
• ⅓ cup Hazelnut Chocolate Butter (or a little more if your heart desires)
• ¼ cup corn flour
• ¼ cup Coconut Sugar
• ¼ cup Coconut Oil, melted
• 1 chia 'egg'
• 1 tbsp ground flax
• 1 tbsp active dry yeast
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp apple cider vinegar
• ½ tsp Vanilla Powder
• pinch sea salt

Method

1. Preheat oven to 180 degrees C. Grease the bottom of a round cake tin with coconut oil. Make the chia 'egg' by mixing 1 tablespoon chia seeds with 3 tablespoons water, set in fridge for 10 minutes.
2. Into a large mixing bowl place all dry ingredients. Add the coconut oil, chia 'egg', apple cider vinegar and vanilla and use a wooden spoon to combine*. Slowly pour in the warmed almond milk as you continue to stir. The result will be a firm dough that is moist enough to hold together without being too flakey. Roll into a ball.*Note: We prepared the dough in a mixing bowl by hand, you may like to use a stand mixer with a dough blade or a food processor to combine the dough instead.
3. Lay a large piece of plastic wrap onto your kitchen bench. Turn the ball of dough onto the plastic. Tear off another large piece of plastic and lay over the top of the dough. Using a wooden rolling pin, roll the dough into a large rectangle, of approximately 30cm x 20cm in size, and about 0.5cm in thickness.
4. Remove the top layer of plastic wrap. Use a butter knife to spread the nut butter on top of the dough. Now, you are going to spread the nut butter all the way to the edges, with the exception of one long edge. Leave a 1 inch thick strip on the long edge of one side of the dough to allow you to seal the scrolls once they are rolled. Brush this strip with a little extra almond milk.
5. Begin rolling the dough into a scroll starting with the long edge that is covered in nut butter. Continue rolling, with significant pressure to ensure the scrolls are tight, until a long cylinder results. Press the scrolls together to ensure they are sealed.
6. Using a non serrated sharp knife, cut the cylinder into 2.5 cm thickness. Approximately 10 pieces. Lay the scrolls flat inside the prepared cake tin (swirly cut side up), allowing them a room to rise and expand. Stand on your kitchen bench, or in a warm place, for 30 minutes. Bake in the oven for 20 minutes, or until golden**.**Note: Our scrolls cooked and browned quite quickly and were perfect at the 20 minute mark. You may need to leave yours in for 5 minutes either side of 20 minutes depending on your oven, so keep an eye on them.
7. Remove from oven. Lovely eaten warm, so go for it! No need to wait until they cool.

Original recipe: Amy Crawford, The Holistic Ingredient

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