The masses were craving chocolate this evening. Enter Chocolate Rolls... not too sweet, very tender and super quick; all comes together in under 40 minutes, 'nuff said - ENJOY!
Dairy, Egg, & Nut Free Chocolate Rolls
Yields 12 Rolls
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup dairy free margarine, chilled and cut into small pieces
1 cup cold soy or rice milk
Filling
1/2 cup dairy free chocolate chips
1 tablespoon dairy free margarine
1 tablespoon soy or rice milk
Grease a 12 cup muffin tin with dairy free cooking spray and set aside. Preheat oven to 400 degrees.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in dairy free margarine until crumbly and resembles pea size. Add soy milk. Stir to form a soft dough. Set aside.
Place filling ingredients in a small bowl and heat in microwave at 10 second intervals until chocolate is melted.
Turn dough out on a well floured surface. Roll into rectangle about 1/3 inch thick and 12 inches long. Spread the chocolate mixture over rectangle. Roll up and cut into 12 pieces. Place cut side down in muffin pan.
Bake for 20 to 22 minutes or until slightly golden on top. Turn out on a tray and let cool slightly. You can eat them as they are or drizzle some icing over them if you want them sweeter.
Nutritional Info (per roll)
Calories 177.67, Total Fat 7.37g, Cholesterol 0mg, Sodium 390.77mg, Potassium 51.14mg, Total Carbohydrates 25.91g, Fiber 1.02g, Sugar 5g, Protein 3.05g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
Dairy, Egg, & Nut Free Chocolate Rolls
Yields 12 Rolls
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup dairy free margarine, chilled and cut into small pieces
1 cup cold soy or rice milk
Filling
1/2 cup dairy free chocolate chips
1 tablespoon dairy free margarine
1 tablespoon soy or rice milk
Grease a 12 cup muffin tin with dairy free cooking spray and set aside. Preheat oven to 400 degrees.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in dairy free margarine until crumbly and resembles pea size. Add soy milk. Stir to form a soft dough. Set aside.
Place filling ingredients in a small bowl and heat in microwave at 10 second intervals until chocolate is melted.
Turn dough out on a well floured surface. Roll into rectangle about 1/3 inch thick and 12 inches long. Spread the chocolate mixture over rectangle. Roll up and cut into 12 pieces. Place cut side down in muffin pan.
Bake for 20 to 22 minutes or until slightly golden on top. Turn out on a tray and let cool slightly. You can eat them as they are or drizzle some icing over them if you want them sweeter.
Nutritional Info (per roll)
Calories 177.67, Total Fat 7.37g, Cholesterol 0mg, Sodium 390.77mg, Potassium 51.14mg, Total Carbohydrates 25.91g, Fiber 1.02g, Sugar 5g, Protein 3.05g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
