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• 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 />

Oct. 1, 2021, 11:50 a.m.

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