Vegan Chocolate Hazelnut Snails

Delicious, enhanced hazelnut snails with chocolate hazelnut spread and roasted hazelnuts on top. The dough is formed into swirls that, when cooked, provide the most exquisite pattern!

Ingredients

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/2 teaspoon salt
1 packet (2 1/4 teaspoons) instant yeast
1/2 cup warm water
1/4 cup plant-based milk (such as almond or soy milk)
1/4 cup vegan butter, melted
1/2 cup chocolate hazelnut spread (vegan-friendly)
1/4 cup chopped hazelnuts (optional)
Powdered sugar for dusting (optional)

Instructions

In a large mixing bowl, combine the flour, cocoa powder, sugar, and salt.
In a separate small bowl, dissolve the yeast in warm water. Let it sit for a few minutes until frothy.
Add the yeast mixture, plant-based milk, and melted vegan butter to the dry ingredients. Mix well until a dough forms.
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough back into the mixing bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Once the dough has risen, roll it out on a lightly floured surface into a rectangular shape, about 1/4 inch (0.6 cm) thick.
Spread the chocolate hazelnut spread evenly over the rolled-out dough, leaving a small border around the edges. Sprinkle chopped hazelnuts on top (if desired).
Starting from one of the longer sides, tightly roll up the dough into a log shape.
Using a sharp knife, slice the log into individual snails, about 1 inch (2.5 cm) thick.
Place the snails on the prepared baking sheet, leaving some space between each.
Bake in the preheated oven for approximately 15-20 minutes, or until the snails are firm and cooked through.
Remove from the oven and allow them to cool on a wire rack.
Optional: Dust the snails with powdered sugar before serving.