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Light and fluffy 25-minute double chocolate swirl rolls with a cacao infused dough, chocolate spread filling and lots of dried fruits and nuts. This small batch of buns is quick and easy to make and naturally vegan.
Duration25 mins
Cook Time16 mins
Prep Time9 mins
Servings2 servings


  • 100 g self raising flour
  • q tbsp cacao powder
  • 100 g plant based yoghurt (thick)
  • 35 g chocolate spread
  • 40 g dried fruit mix chopped
  • vegan butter melted
  • chocolate spread (to serve)
  • dried fruit and nuts (to serve)
  • icing sugar (to serve)


  • Preheat the oven to 160Fan/180*C and grease 2 muffins holes with vegan butter/margarine.
  • Warm the chocolate spread so it’s smoother and runnier.
  • Stir together the flour and cacao powder and now add in the yoghurt. Bring to a dough and tip onto a lightly floured surface. Bring the dough together with your hands and roll out to an oblong about 12cm x 30cm.
  • Spread the top evenly with the chocolate spread and sprinkle over the dried fruits and nuts mix. Using the short end, roll the dough up tightly to form a swirl roll. Press down to seal the edge and slice in half.
  • Place each swirl roll into a greased muffin hole, brush with extra melted butter/margarine and bake for 16 minutes until fluffy.
  • Serve with extra chocolate spread (warmed if necessary), the dried fruits and nuts mix and dust with icing sugar.

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Amy Lanza (Nourishing Amy)

Amy is an amazing Plant-based food blogger, recipe developer, content creator and food stylist, who shares simple vegan recipes to nourish your soul and body.