Chocolate Chip & Baru Seed Sticky Buns

Organic Benefits:

• Plant based & dairy free
• Nut free
• Absolutely delicious!

What You’ll Need For The Dough:

• 1/2 C Coconut Oil
• 1 C coconut milk made by mixing together 1.2 tbsp of our Coconut Milk Powder with 1 C water
• 1 tsp + 3 tbsp sugar - you could try subbing this with our Coconut Palm Sugar!
• 2 1/4 tps instant yeast
• 1 tsp salt
• 2 3/4 C flour + extra for flouring your surface

What You’ll Need For The Cinnamon Filling:

• 1/2 C brown sugar, packed
• 1/2 tbsp cinnamon
• 1/4 C melted Coconut Oil
• 3/4 C chocolate chips, chopped
• 1 C Roasted Baru Seeds

What You’ll Need For The Baru Nut Topping:

• 4 tbsp melted Coconut Oil
• 1/2 C brown sugar, packed
• 1/2 C Roasted Baru Seeds
• 1/4 C Yacon Syrup or sweetener

Dairy Free - Vegan - Peanut Free

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Yields: Roughly 8oz

Preparation:

1. Start by roasting the baru nuts, preheat oven to 375F, place nuts on parchment lined baking sheet and bake for 5-7 mins stirring halfway or until it looks like the skin is falling off, be careful not to burn them. Quickly transfer roasted nuts to a clean bowl lined with a kitchen towel. Gently rub/peel to remove the skin or cut each nut in half making it easier to remove the skin.

2. Let cool then coarsely chop the roasted baru seeds.

3. In a 2 cup glass measuring cup melt the coconut oil and coconut milk in microwave for 1 1/2 mins or until it reaches 110-120 degrees F or feels like warm bath water, make sure it is warm and not hot.

4. Transfer warm oil/milk mixture to a large bowl, then sprinkle with 1 tsp sugar and instant yeast, stir and let it sit/activate for 10 mins, it should show bubbles.

5. Now add the 3 tbsp sugar and 1 tsp of salt. Add the flour half at a time stirring until you have added all the flour, the dough will be sticky, when its thick, transfer to a floured surface and knead for a minute until you form a ball.

6. In a clean large bowl, add a small amount of oil, greasing the bottom and sides of the bowl. Add the dough ball, cover with plastic wrap and let site for 1 hour or until double in size
7. To make the topping, in a small pot, melt coconut oil, brown sugar, and yacon syrup, once everything is combined, take off heat and pour into a 9 x 13 inch baking pan that is lined with parchment paper. Then sprinkle with your chopped baru nuts.
8. To make the cinnamon filling, mix brown sugar, cinnamon, together. In small bowl melt coconut oil in the microwave.
9. Once your dough has risen, on a floured surface roll dough into a rectangle about 15 x 12 inches trimming the edges if needed. Brush with melted vegan butter.
10. Then sprinkle on the cinnamon/brown sugar mixture in an even layer, leaving about 1/2 inch bare around the edges. Then sprinkle evenly with chocolate chips.
11. Roll up your dough the long way and try to make it as tight as possible, pinching seams to seal.
12. Using a sharp knife cut 12 even pieces and place into your prepared 9 x 13 baking pan. Cover with plastic wrap, let rise for 30 mins, you can preheat the oven at this time to 350 F.
13. Once your rolls have risen for the second time, Bake for 30-35 mins or until golden brown. Let cool for a few minutes then invert onto a serving plate. If you made larger rolls then the cooking time will be longer then if you made smaller size rolls.