Vegan Gluten-Free Ho Hos

Name: Vegan Gluten-Free Ho Hos
Prep time: 45 min
Cook time: 16 min
Total time: 1 h 1 min
Yield: 12
Ingredients: 1 cup raw cashews (soaked overnight and drained); 1/2 cup coconut cream (from one 13.5-ounce can full-fat coconut milk); 2 tbsp maple syrup; 3 tbsp melted coconut oil; 1 tsp vanilla extract; 2 tsp lemon juice; 1/8 tsp salt; 3 tbsp white rice flour; 3 tbsp brown rice flour; 1/3 cup tapioca starch; 1/3 cup coconut sugar; 2 tbsp unsweetened cocoa powder; 1/2 + 1/8 tsp baking soda; 1/4 tsp baking powder; 1/2 + 1/8 tsp xanthan gum; 9 tbsp unsweetened almond milk; 2 tbsp melted coconut oil ((or other neutral oil)); 2 tbsp maple syrup; 1 tbsp applesauce; 14 oz dark chocolate (for dipping, preferable 70%+); 1/4 cup cocoa butter (optional, makes a thinner coating)

By Thomas Pagot · Full of PlantsPublic

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Delicious chocolate swiss rolls filled with creamy vanilla cashew cream. "A big delight in every bite!"

Prep: 45 min
Cook: 16 min
Total: 61 min
Servings: 12

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This recipe was taken from Vegan Gluten-Free Ho Hos · by Thomas Pagot. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 12 people

Cooking for

1 cupraw cashews (soaked overnight and drained)
0.5 cupcoconut cream (from one 13.5-ounce can full-fat coconut milk)
2 tbspmaple syrup
3 tbspmelted coconut oil
1 tspvanilla extract
2 tsplemon juice
0.13 tspsalt
3 tbspwhite rice flour
3 tbspbrown rice flour
0.33 cuptapioca starch
0.33 cupcoconut sugar
2 tbspunsweetened cocoa powder
1/2+ 1/8 tsp baking soda
0.25 tspbaking powder
1/2+ 1/8 tsp xanthan gum
9 tbspunsweetened almond milk
2 tbspmelted coconut oil ((or other neutral oil))
2 tbspmaple syrup
1 tbspapplesauce
395 gdark chocolate (for dipping, preferable 70%+)
0.25 cupcocoa butter (optional, makes a thinner coating)

Steps

1
Combine all the ingredients in the bowl of a blender and blend on high speed for 30 seconds or until you get a very smooth consistency. Transfer to a bowl, cover with plastic film to touch, and place in the refrigerator for at least 5 hours. You can speed up the process by placing the cream in the freezer. The cream will thicken as it cools. I usually make the cream the day before and let it harden in the refrigerator overnight.
2
Preheat oven to 175°C (180°C). Lightly grease a 10x15-inch baking sheet and line with parchment paper.
3
In a large mixing bowl, whisk together the white rice flour, brown rice flour, tapioca starch, coconut sugar, cocoa powder, baking soda, baking powder, and xanthan gum.
4
Stir in the almond milk, melted coconut oil, maple syrup, and applesauce. Whisk until smooth and well combined. The batter should have the consistency of a pancake batter.
5
Pour the chocolate batter into the prepared baking sheet and spread it as evenly as possible using a spatula. This step is important to get the same thickness everywhere.
6
Bake for 16 minutes, or until a toothpick inserted in the middle comes out clean. Transfer the cake to a clean damp towel. This will keep it from drying.
7
Let cool for 10 minutes before cutting into 12 squares.
8
One at a time, spread a cake square with a thin layer of vanilla cashew cream (about 2 tbsp). Don't add too much, or you will have trouble rolling the cake. Carefully roll up the cake to form a tight roll. Transfer the rolls to a baking sheet and place them in the refrigerator while you melt the chocolate.
9
Melt the dark chocolate over a double boiler or in the microwave. Let it cool slightly. If you want, you can melt it with the cocoa butter, it will yield a thinner coating.
10
Using a fork, dip each cake roll into the melted chocolate, starting with the ends and then the tops and bottoms. Shake to let excess chocolate drip into the bowl. Transfer to a baking sheet lined with parchment paper and repeat with the remaining rolls. Let them cool completely before placing them in the refrigerator.
11
Ho Hos will keep for up to 4 days in the refrigerator. I like to wrap each one individually and have them as a decadent chocolate snack.

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Per portion

Calories: ~364.9 kcal
Protein: ~3.8 g
Fat: ~23.6 g
Carbs: ~36.2 g
Fiber: ~2.7 g
Sodium: ~66.6 mg

4 ingredients still need USDA food links. vanilla extract, unsweetened cocoa powder, + 1/8 tsp baking soda, baking powder are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 12-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Tree nuts
Wheat

Partial · 17/21 ingredients linked