• Recipes
• Pastry
• Pies
• Vegan chocolate pecan pie babka

A new twist on an old classice! Not too sweet, but oh so good.
<br />
<br />Based on a recipe by Chloe Coscarelli
<br />Original Recipe (by Chloe Coscarelli)
<br />Dough
<br />2 cups all-purpose flour, plus extra for rolling
<br />¼ cup sugar
<br />1 packet active dry yeast (2 ¼ teaspoons)
<br />½ teaspoon salt
<br />¾ cup Chocalmond, rice or soy milk, plus extra for brushing
<br />½ cup vegan margarine
<br />2 teaspoons pure vanilla extract
<br />Canola oil, for greasing
<br />Filling
<br />2/3 cup brown sugar
<br />¼ cup all-purpose flour
<br />2 tablespoons unsweetened cocoa powder
<br />2 teaspoons ground cinnamon
<br />4 tablespoons vegan margarine, room temperature
<br />½ cup of finely ground pecans
<br />1/8 teaspoon salt
<br />Streusel Topping
<br />¼ cup sugar
<br />3 tablespoons all-purpose flour
<br />½ teaspoon ground cinnamon
<br />¼ teaspoon salt
<br />2 tablespoons vegan margarine, room temperature
<br />
<br />Assembly directions are the same except with the addition of a layer of the streusel topping before the initial twist of the dough and another layer over the entire loaf before setting it aside for the second rise.
<br />
<br />

Share: