Healthy Chocolate Babka

Serves: 1|Prep: 20 minCook: 25-30 minSet: 420 min

Babka is a traditional Jewish dish which is made from twisted dough. The Wholesome Child version has a healthy chocolate filling made with high-protein tahini and carob so you won’t go into sweet overdrive. Gather the family and share this delicious dish whether you’re celebrating Hanukkah or any celebration!

Ingredients

Method

Dough:
260g wholemeal spelt flour
1/4 cup coconut sugar
5g instant yeast
Pinch sea salt
2 small eggs
60ml filtered water
75g butter, unsalted, room temperature, cubed
Mild olive oil, for greasing

Chocolate Filling:
1/4 cup (25g) carob powder
1/4 cup (25g) cacao powder
1/2 cup (125ml) maple syrup or raw honey
1/4 cup (70g) hulled tahini
1 tbs coconut oil, melted
1 tbs filtered water
½ cup pecans, chopped (optional)

1.	To make the dough: Place flour, coconut sugar, yeast and salt in a standing mixer fitted with the dough hook and mix on low speed until combined. (Alternatively use a hand-mixer fitted with dough hooks).
2.	Add eggs and water and beat for 2 mins until a dough comes together.
3.	Slowly add butter cubes one at a time, mixing until incorporated.
4.	Continue mixing for 5 mins until dough pulls away from the sides of the bowl.
5.	Transfer dough into a large bowl, brushed with olive oil and leave in the fridge for 4-5 hours or overnight.
6.	To make the filling: Place all ingredients in a medium-sized bowl, and using a hand-held blender, blend until a smooth consistency is reached.
7.	If it is too thick add an additional tablespoon of water and keep adding until desired consistency is reached.
8.	Grease a loaf pan with oil and line with baking paper and preheat oven to 190°C.
9.	On a lightly floured surface, roll out dough and shape into a rectangle (about 35x30cm). Spread a thin layer of chocolate spread over the rectangle, leaving a 2cm border all around. Sprinkle pecans on top of the chocolate.
10.	Starting from the longer side, roll up the rectangle like a roulade. Press to seal the dampened end onto the roulade. Rest on its seam.
11.	Using a sharp knife, gently cut the roll in half lengthwise. You will end up with two long even halves. With the cut sides facing up, gently press together one end of each half, then lift the right half over the left half. Repeat this process until you reach the end of the roll. Gently squeeze together the other ends.
12.	Carefully lift the babka into the loaf pan, cover with a tea towel and allow to rise in a warm spot for 1 ½ hours.
13.	Bake in preheated oven for 25-30 mins or until a cake tester comes out clean.

Tip:

Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.