Ingredients
Method
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.
Chocolate sauce
- Add plant-based milk to a bowl and place it in the water.
- Add dark chocolate or cacao powder and maple syrup.
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”.
Notes
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.