Cocoa-Almond Monkey Bread Bites

Go Dairy Free

Ready in: 45 minutes
Servings: 12
Dairy Free

Ingredients

  • 2 teaspoons dry active yeast
    Baking
  • 1/4 teaspoon almond extract
    Baking
  • 1/4 cup canola oil
    Oil, Vinegar, Salad Dressing
  • 1/4 cup cocoa powder
    Baking
  • 1/2 cup dairy-free margarine
    Milk, Eggs, Other Dairy
  • 1/4 cup So Delicious Dairy Free Vanilla Almond Plus AlmondMilk
  • 1/2 cup So Delicious Dairy Free Original Almond Plus AlmondMilk, at room temperature
  • 1/2 cup mini dairy-free chocolate chips
    Health Foods;Baking
  • 1 large egg, beaten
    Milk, Eggs, Other Dairy
  • 2-1/2 cups all-purpose flour
    Baking
  • 3/4 cup packed light brown sugar
    Baking
  • 1 cup powdered sugar
    Baking
  • 1 teaspoon salt
    Spices and Seasonings
  • 1/2 cup slivered almonds
    Baking
  • 1 tsp vanilla extract
    Baking

Steps

  • Preheat oven to 350ºF. Liberally grease a 12-cup muffin tin.
  • Pour almond milk into a medium bowl. Sprinkle yeast over the top of the milk and let sit 10 minutes until foamy. Stir in sugar, oil, egg, and vanilla until smooth. In a large bowl, whisk together flour, cocoa powder, and salt. Make a well in the middle of the flour mixture, then pour the wet ingredients in the center of the well. Stir wet into dry until it comes together in a pliable dough.Turn dough out onto a lightly floured surface. Knead dough for 3-4 minutes until dough is soft and silky.
  • Roll dough out into roughly a 12×12 inch square. Slice dough into approximately 60 small squares.
  • Place margarine in a medium microwave-safe bowl. Put bowl in microwave and heat on high for 30 seconds until melted.
  • Pour brown sugar in a separate medium bowl.
  • Place dough squares in bowl with melted margarine, and toss to coat. Using clean hands, remove dough from bowl with margarine and place in bowl with sugar. Toss buttered dough to coat with sugar.Fill each cup of the muffin tin with 5 squares of dough, and sprinkle with miniature chocolate chips. Repeat until all muffin cups are filled, then drizzle muffins with any remaining margarine. Lightly cover pan and let sit 30 minutes until dough is slightly risen.Once dough finishes rising, place in preheated oven and bake 15-20 minutes, until monkey bread muffins are risen and baked through.
  • Remove from oven and let sit 20-25 minutes until slightly warm. Carefully invert muffin pan and carefully remove muffins.In a small bowl, whisk together vanilla almond milk, powdered sugar, and almond extract, until thin and free of lumps.
  • Drizzle icing over monkey bread muffins, and sprinkle with slivered almonds.
  • Serve warm or cool.

Nutrition

  • Calories: 351.96  cal  (17.6%)
  • Fat: 16.84  g  (25.91%)
  • Saturated Fat: 3.97  g  (24.8%)
  • Carbohydrates: 47.34  g  (15.78%)
  • Sugar: 27.35  g  (30.39%)
  • Cholesterol: 17.58  mg  (5.86%)
  • Sodium: 274.65  mg  (11.94%)
  • Caffeine: 4.12  mg  (1.37%)
  • Protein: 5.83  g  (11.65%)
  • Vitamin E: 4.25  mg  (28.34%)
  • Vitamin B1: 0.41  mg  (27.02%)
  • Folate: 94.83  µg  (23.71%)
  • Vitamin B2: 0.29  mg  (16.83%)
  • Manganese: 0.33  mg  (16.6%)
  • Selenium: 9.6  µg  (13.72%)
  • Vitamin B3: 2.73  mg  (13.66%)
  • Iron: 2.23  mg  (12.37%)
  • Fiber: 2.81  g  (11.23%)
  • Copper: 0.18  mg  (9.03%)
  • Vitamin A: 443.15  IU  (8.86%)
  • Vitamin K: 8.68  µg  (8.27%)
  • Phosphorus: 80.48  mg  (8.05%)
  • Magnesium: 28.53  mg  (7.13%)
  • Calcium: 62.62  mg  (6.26%)
  • Vitamin B6: 0.1  mg  (4.79%)
  • Vitamin B5: 0.48  mg  (4.78%)
  • Zinc: 0.67  mg  (4.45%)
  • Potassium: 149.55  mg  (4.27%)
  • Vitamin B12: 0.2  µg  (3.38%)
  • Vitamin D: 0.27  µg  (1.81%)
  • Vitamin C: 1.07  mg  (1.29%)

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