When I was younger I travelled a lot with my parents on their business trips. It was travelling at an early age that got me interested in the world and developed my love for exploring new places. One of the thing that travelling exposed me to was buffet breakfasts. I used to remember every place, not from the scenery, but from where I had the best breakfasts. As a kid, having these vast spreads of foods that I could help my self to was the best thing. I would first check under all the shiny lids to see what was there. Two items in particular that I would be hoping for were the pain au chocolates and pancakes. I loved the pain au chocolate and I would start my breakfast with one and end it with one. My favourite were the mini one as they had a better chocolate pastry ratio − I adore them.
This recipe has been developed in the hope of recreating some thing that gives me the same food happiness as the pain au chocolates did when I was a kid.
I have had another influence in making them and that is from rugelach, little gems that I was introduced to when visiting family friends, Howard and Rita, in NYC. Rugelach is something very special, crisp but soft, and so sweet. So when I was creating a gluten free, vegan, refined-sugar-free recipe for pain au chocolate, I brought in elements of rugelach to bring more crispness and sweetness into the end result.
Not only are these Pain au Chocolates simply divine, they will totally satisfy your sweet and chocolate craving. Even better, all the ingredients are good for your gut and for topping up you nutrient levels. Between the buckwheat and seeds you are getting a great dose of protein, dietary fibre, copper, magnesium, manganese, zinc, calcium, iron, Omega 3 and 6, and some of your vitamins (A, B1, B2, E)
- ½ cup of buckwheat flour (use the white buckwheat flour not the darker grey variety)
- 1 cup oat flour
- ½ cup chia seeds
- ¼ cup sesame seeds
- 2 tbs hemp seeds
- 1 ½ tsp cinnamon
- ¼ cup desiccated coconut
- 1 cup of water
- ¼ cup coconut oil
- ⅓ cup brown rice syrup
- ½ cup cocoa powder
- * I use a dry cup measurer for all my measuring (liquid and dry)
- Set the oven to 150 degrees.
- Combine all the bread ingredients in your bowl and leave for 10 minutes.
- While you’re waiting make the chocolate sauce for the middle. Mix all the sauce ingredients in a bowl until combined. If its winter and your coconut oil is hard, melt it a little first. Then leave the chocolate to one side.
- Go back to your dough and make 4 equally sized balls.
- For each ball of dough, roll on a lightly floured surface into a rectangular shape that is 1 cm thick. It will be around 22cm x 14cm.
- Now for the chocolate sauce addition. Repeat this process for each of the 4 rectangular rolled dough balls. See my photo of this stage to help you visualize what your doing. Take 1 and ½ tbs of chocolate sauce and spread it lengthways 2-3cm from the edge of the dough. Do the same for the other side 1tbs 2-3cm from the edge of the dough.
- Then roll both long sides into the middle, rolling the dough over the chocolate sauce so both sides touch in the middle. Now slightly wet your hand and gently seal the two sides together. Fold the ends up so you now have a log shape around 17 x 6 x 3cm. Be as gentle as possible to not break through the dough so the chocolate can’t escape. If a little oozes it doesn’t really matter, but you are loosing some of the chocolaty goodness.
- Put the 4 pain au chocolates on a floured / lined tray and sprinkle cocoa powder onto the surface of each of your logs. Now wet your fingers and flick a little bit of water onto each log and put it in the oven.
- After 35 minutes turn the oven up to 170 degrees and turn your pain au chocolates over.
- Leave for another 15 minutes (50 minutes in total) then remove from the oven and cool on a cooling rack.
* Serve warm or cold, up to you.
* Serve as slices or just bite into a log each.
* Yummy for breakfast or warm with ice cream.
* You could roll the pain (see the photo above) rather than having a pain au chocolate with two lines of chocolate. For this method you spread the chocolate all over the middle (still leaving the 2cm edge border) and then roll the long side inwards and then seal the ends and the side in the same way and bake in the same way.