This is a traditional Hungarian pastry, the original name, “Kakaós csiga” would mean Cocoa Snail, getting its name of the shape which resembles the shape of a shell. Made this time with healthy, and only vegan ingredients. If you like chocolate, then this pastry will become one of your favorites, I promise!
– 100 gsm coconut butter
– 400 gsm flour (I used 200 gsm wholegrain spelt and 200 gsm white spelt)
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– 50 gsm xylitol
– 150 gsm soy yogurt
– 150 ml rice milk
– dash of sea salt
– 100 gsm xylitol
– 1 heaped tablespoon plain cocoa powder (or more if you want a stronger chocolate taste)
1. Melt the coconut butter over steam – set aside 3 tablespoons for later
2. Mix the flour, baking powder, baking soda, xylitol, salt, then add the melted and slightly warm coconut butter, the yogurt and the milk. Work them together, knead for a while, until the dough becomes consistent and easy to work with, as we want to roll it out and make a rectangular shape.
3. Roll it out and make a rectangular shape, around 1/2 inch thick.
4. Spread the 3 tablespoons of melted coconut butter over it, and then evenly distribute the cocoa powder – xylitol mixture.
5. Roll it up slowly, then cut it with a sharp knife in 1.5-2 inch slices and lay them in a baking tray lined with baking paper.
6. Mix 3 tablespoons of rice milk with 2 tablespoons of xylitol and spread the mixture over the rolls.
7. Place the tray in a 220 degrees Celsius oven and bake them for about 20-25 minutes.
8. After ready, take them off the tray while still warm a bit, to avoid sticking to the paper.