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by Adele Bilotta July 09, 2021

There's not much we can really say to entice you with this recipe; the name says it all! In collaboration with Shannon Michelle, vegan blogger extraordinaire, we have created the most delectable Mocha Swirl recipe, complete with Espresso icing.

This soft, fluffy vegan pastry dough paired with the chocolate coffee sauce and topped with an espresso infused drizzle is the perfect sweet treat for any time of day.

With the notes of milk chocolate, malt biscuit and caramel in our Organic Espresso blend, this is the perfect coffee to use for that hit of flavour without bringing any bitterness to the recipe. Follow along below for the step-by-step guide of making these sweet treats at home.

Yields:  8 
Prep Time:  20 mins 
Cook Time:  50 mins
 

You will need:

For the mocha sauce filling:

- 1/4 cup + 2 tbsp oat milk
- 2 tbsp cornflour
- 2 tbsp caster sugar
- 1/2 cup vegan milk chocolate chips 
- 1 1/2 tbsp Organic Espresso

For the dough:

- 3 1/2 cups plain flour (+ 3 tbsp added later on)
- 1/2 cup caster sugar
- 1 packet instant active dry yeast
- 1 cup oat milk
- 1/4 cup vegan butter
- 1 large vegan egg

For the espresso icing:

- 1 1/4 cups icing sugar
- 2 tbsp oat milk
- 1/2 tsp vanilla extract
Not vegan? Don't worry - this recipe works just as well with dairy milk, regular chocolate chips and egg!

Method:

1. Preheat the oven to 200C. 

2. In a bowl, whisk together the oat milk, cornflour and caster sugar. Transfer the mixture to a saucepan on medium heat and allow it to thicken. Add the vegan milk chocolate chips and allow them to melt completely before adding the espresso. Mix together until combined and once thickened, remove the saucepan from the heat and set it aside, allowing it to cool down while you prepare the dough.

3. In a large mixing bowl, combine the plain flour, instant active dry yeast and a pinch of salt.

4. In a saucepan, add the oat milk and vegan butter, mix them together and allow the butter to melt completely on low heat. 

5. Gradually pour the butter mixture into the bowl with the dry ingredients, mixing as you go.

6. Pour in the vegan egg and keep mixing until the dough forms a ball shape. Continue to mix until the dough becomes more elastic. If the dough is still wet, add the remaining 3 tbsp of plain flour and mix again so the dough isn't too sticky. Finally, cover the bowl with cling film and allow the dough to rest for 5-10 minutes.

7. Prep a clean surface with a light layer of flour before rolling out the dough. You should aim to roll the dough out so it measures out at 10 x 16 centimetres and 1/2 inch thickness. 

8. Slowly pour the prepared mocha sauce mixture on top of the dough, don't add it too far to the edges as it will spill. You should scoop the mixture out with a spoon and then add it onto the dough, spreading it out as you go, as you may realise you don't need so much. This will help the next stage from being as messy.

9. Slowly start rolling the dough horizontally, making sure you roll it tightly and it forms a log shape.

10. Cut the dough into 8 sections. Lightly grease a large baking tin with a small amount of vegan butter, brushing it around so that it covers the whole tin. Place the mocha swirls into the tin one by one, spacing them out enough as they will grow a lot.

11. Turn your oven OFF. You need the oven to be warm, but you don't want the swirls to cook properly at this point.

12. Cover the baking tin with tin foil and place the swirls in the oven for 30 minutes to allow the dough to rise. 

13. After 30 minutes, remove the tinfoil and place the mocha swirls back in the oven. Turn the oven back on at 200C.

14. Bake the swirls for 20 - 25 minutes. After 20 minutes, check if they are golden enough. If they are, remove them from the oven, if not, leave them in the oven for a further 5 minutes.

15. Once the swirls have been removed from the oven, set them aside and begin making the icing while they cool slightly.

16. To make the icing, brew the espresso and set it aside. In a bowl, combine the icing sugar with the oat milk. Whisk these together until smooth. Add the vanilla extract and the espresso. Mix again until the icing is completely smooth and is runny enough to pour, but not too thin. You could adjust the ingredients to taste, adding more icing sugar for sweetness (bearing in mind this will make the icing thicker) and you could add more or less coffee depending on how strong you like it.

17. Pour the icing all over the mocha swirls until they are well coated. You can then cut the swirls and serve them straight away, alongside your favourite cup of CRU!

Giving this recipe a try & sharing on social? Make sure to tag us  @CRUKafe and use the hashtag  #CRUMoments

Adele Bilotta
Adele Bilotta

Birthstone is a coffee bean. Head of Customer Experience and resident American.



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