Babka has always been one of my favorite Jewish desserts. I mean what is better than dough and chocolate. This version is gluten free and dairy free and easy to make! Instead of a traditional chocolate filling inside, I used Soom’s Chocolate Sweet Tahini that is delicious and drizzly!
So what is Babka? It’s a braided cake that is sweet, usually with chocolate or cinnamon raisin. It originated in the Eastern European Jewish communities and can now be found at Jewish bakeries across the world! I always said Babka is my favorite dessert and for good reason. I am a chocolate addict and love the sweetness of the chocolate mixed with fluffy dough! It’s definitely a heartier dessert and is so delicious.
To make this a quick and easy recipe, I used Simple Mill’s Artisan Bread mix as the dough base. The recipe calls for olive oil but I swapped that out for coconut oil instead. I then filled my dough Soom’s Chocolate Tahini (code GIRLSWHOEAT gets you 10% off their website), but you can use melted chocolate or any chocolate sauce or spread you have!
Watch this video to see how I make them!
Chocolate Tahini Babka
Cooking & Baking Supplies
- Bread Pan
- Parchment Paper
Ingredients
- 1 Simple Mills Artisan Bread Mix
- 2 eggs
- 4 tbsp coconut oil, melted
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup (optional)
- 2 tbsp water
- 3/4 cup melted chocolate or chocolate sauce
Instructions
- Preheat the oven to 350 degrees and line a bread pan with parchment paper.
- In a large mixing bowl, whisk eggs, coconut oil, apple cider vinegar, and maple syrup. Then add in Simple Mills bread and mix well.
- Roll dough into a ball and let sit in the bowl and let the bread mix sit to harden (you can also place in the refrigerator for 10-15 minutes).
- Place a piece of parchment paper on a hard surface, roll out the dough to be 1 inch thick using a rolling pin. Cut off all four sides so it creates a rectangle.
- Coat the entire dough with your chocolate sauce.
- Starting at the end of one side, tightly roll the dough to the other end (as if you were rolling up a piece of paper), creating a log. Make sure the seam (the open part) is facing down and using a very sharp knife, cut your dough down the center lengthwise.
- Seperate the two cut pieces and place the pieces over each other criss cross, creating an X. Twist the two pieces of dough together to “braid’ it.
- Place the braided babka in a parchment lined bread pan and cook for 25 minutes.
- Remove babka from the oven, cut it up, add some extra chocolate drizzle + ENJOY!
