Vegan Hazelnut Cream Bun (Shrove Tuesday Semla) (yeast & wheat free)
Hazelnut cream buns are special “Semla” buns you can make any time for a dessert. Vegan, yeast, and wheat free. Sweet vanilla buns filled with healthy Nutella, chocolate sauce, and Nutella whipped cream.
Prep Time1 hour hr
Cook Time30 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Dessert
Keyword: cashews, hazelnuts, oats, sweet potato
Servings: 4 buns
Bun
- 2 medium sweet potatoes
- 2.5 cup oat flour
- ½ cup tapioca starch
- 2 tsp baking powder
- 2 tbsp maple syrup
- 2 tsp vanilla extract
Healthy "Nutella"
- 2 cups hazelnuts
- 3 tbsp cacao powder
- 6 dates (see notes)
- pinch of sea salt
- 1 tsp vanilla extract (optional)
Chocolate sauce
- 85/3 g/oz dark chocolate (see notes)
- 3 tbsp plant-based milk
Hazelnut whipped cream
- 4 tbsp Healthy "Nutella"
- 1 cup cashews (soaked) (see notes)
- 2 tbsp maple syrup (optional)
Bun
Bake sweet potatoes. Mash them with a fork or in a food processor.
Mix oat flour, tapioca starch, baking powder, vanilla extract, maple syrup, and a pinch of salt. Add the sweet potato puree and mix thoroughly until you have a non-sticky dough. Add more flour if the dough is still sticky.
Put in the fridge for about 30 minutes.
Take a piece of dough, shape it into balls, put it on the baking sheet, and spread it with virgin olive oil or coconut oil.
Bake at 356°F (180°C) degrees for about 20 minutes.
Cut the top of the buns and carve to make a hole for the filling.
Healthy "Nutella"
Roast hazelnuts for about 12 minutes.
Rub them together in a paper towel to get the skins off. It’s okay if there will be some.
Blend roasted hazelnuts into butter.
Add cacao powder and maple syrup or dates, and blend until creamy. Add a bit of coconut oil if needed.
Hazelnut whipped cream
If using cashews, soak at least 6 hours or boil for 10 minutes. If using coconut milk, keep it in the fridge at least 12 hours to separate the liquid part.
Whip coconut milk or soaked and blended cashews and add healthy Nutella and more maple syrup if needed.
Finish the buns
Start filling the buns by adding Nutella at the bottom.
Top with chocolate sauce, and add some crushed hazelnuts.
Top with Nutella whipped cream, add some crushed hazelnuts again, and top with a bun “hat”.
Dates: Can be replaced with maple syrup, coconut sugar, date sugar or any other.
Dark chocolate: Or make yourself with cacao, coconut oil, and maple syrup.
Cashews: Or replace with coconut cream (thick part), any other vegan whipped cream, or vegan sour cream.
Tips:
- To ease the recipe, use store-bought hazelnut butter or any nut butter instead.
- The carved part of the bun and the sauce leftovers can be used to make a bowl dessert.