It was the sumptuous styling of the spectacular vegan dishes on About That Food that first caught our eye. The recipes and their presentation are the work of Melina, a former fashion stylist turned food stylist, photographer and blogger, based in Vienna, Austria.
Melina first gave up eating meat in 2011 for health and ethical reasons but soon decided to take a further step and become vegan. Melina credits the decision with completely transforming her relationship with food. She is passionate about the idea that being vegan shouldn’t be about restriction; she believes it should be a journey into understanding what goes into your body and its relationship with the world around you. For Melina, being a vegan goes beyond your plate to the beauty products you use, the clothes you buy and the waste you create. Melina believes that an aware and conscious way of living is the secret to a happy and fulfilled life.
This Easter we wanted to share Melina’s delicious Chocolate Rosemary Swirl recipe with you. Melina has used nutritious coconut oil to complement rich dark chocolate and aromatic rosemary. The main challenge is not to eat the whole batch straight from the oven!
Makes 9 buns
- 400g wheat flour
- 1/2 tsp salt
- 100g coconut oil (+ some more for oiling)
- 100ml soya milk (at room temperature)
- 1 packet dry yeast + 1/4 cup warm water
- 15 medjool dates
- 100g dark vegan chocolate
- 2 tbsp chopped fresh rosemary
For the icing:
- 2 tbsp almond butter
- 5 tbsp maple syrup
- In a small bowl whisk together the dry yeast with 1/4 cup warm water until the yeast is dissolved.
- Mix the flour and salt together in a large bowl.
- Melt the coconut oil in a small pan. Once it’s completely melted, stir in the soya milk and whisk together until uniform.
- Stir the coconut oil/soya milk mix and the yeast into the bowl with the flour and mix together.
- Transfer the dough to a floured surface and knead until smooth.
- Oil a clean bowl with some coconut oil, add the dough and put it in a warm place for about 1 hour to rise.
- While the dough is proving, put the pitted dates in a saucepan with about 1/4 cup water, bring to a simmer and cook for about 15 minutes on a low heat until the dates have disintegrated to form a thick cream.
- Chop up the chocolate and melt it into the date cream.
- Once the dough has doubled in size, punch it down, knead a little and then roll it out into a rectangle about 0.5 cm thick.
- Now spread the chocolate cream evenly on the dough. Finely chop and sprinkle the rosemary onto of the chocolate cream and then roll it up lengthwise and chop into 9 even pieces.
- Oil an ovenproof dish with coconut oil, place the rolls inside and let them prove again for about 30 minutes.
- Preheat the oven to 175C and bake for 25-30 minutes.
- To make the icing, simply whisk together the maple syrup and almond butter and dribble over the buns when you have taken them out of the oven.
- Serve while still warm!