Dark chocolate, coconut and lime scrolls

Alby Hailes has just released his new cookbook Good Vibes and says the combination of chocolate and lime is one of his favourites, especially when coconut joins the party for a tropical lift.

Dough
250ml almond milk, heated until just warm
10g active dried yeast
40g caster sugar
110g coconut oil
50g soft brown sugar
450g high grade flour
5g sea salt
finely grated zest of 1 lime

Choc-coconut filling
50g coconut oil
50g tahini
100g desiccated coconut
100g soft brown sugar
200g vegan dark chocolate,roughly chopped

Lime glaze
150g icing sugar, sifted
freshly squeezed juice of 1 lime
50g coconut chips, toasted

To make the dough, whisk the warm almond milk, yeast and caster sugar in a small bowl. Leave in a warm place for 10–15 minutes, until frothy. Meanwhile, combine the coconut oil and brown sugar in a small saucepan and stir over low heat until the coconut oil has melted.

Remove from the heat and set aside to cool a little.

In a large bowl, whisk the flour, salt and lime zest. Make a well in the centre and pour in the yeast mixture and the oil and sugar mixture. Gently mix to form a soft, sticky dough.

Transfer the dough to a clean work surface and knead for 10 minutes, until the dough is smooth and satiny. It will stick to your hands at first but try not to use any extra flour while kneading.

To prepare the filling, combine the coconut oil and tahini in a small saucepan. Stir over low heat until melted and smooth. Remove from the heat and set aside to cool a little.In a separate bowl, whisk the coconut and brown sugar to combine; set aside.

Shape the scrolls. Grease a large rectangular baking tin (33cm x 23cm) with oil and line with baking paper. Punch down the dough to remove the air and tip out onto a lightly floured surface. Roll the dough into a large rectangle, about 50cm x 30cm. Brush the surface of the dough evenly with the oil and tahini mixture. Sprinkle over the coconut and sugar mixture, then the chocolate. With a long side facing you, roll the dough into a tight log. Slice off the ends to neaten, then cut the log into
12 even pieces.

Place the scrolls cut side up into the tin, spacing them evenly so they are almost touching. Cover loosely with a clean tea towel and leave for 1 hour in a warm place until risen and touching each other to fill the tin. Meanwhile, preheat the oven to 160°C fan-forced (or 180°C conventional).

Bake the scrolls for 25–30 minutes, until golden brown. Remove from the oven and leave to cool for 10 minutes.

To make the glaze, whisk the icing sugar and lime juice in a mixing bowl to form a smooth, thick glaze. Spoon the glaze over the warm scrolls and sprinkle with the coconut chips. Serve warm.

Note: To save time in the morning, you can do the initial dough prove in the fridge overnight. While the scrolls are best eaten fresh, you can store them in an airtight container for 2–3 days – just reheat in a low oven or in the microwave to serve.