Strawberry & Dark Chocolate, Polenta Swirls

Serves: 8 Cooking time: 20 minutes

Fresh Strawberry & Chocolate Polenta Swirls make such a delicious treat! This recipe was created by vegan blogger The Balanced Kitchen and we are totally in love with them. Why not give them a try and share them with your friends - we guarantee they will come back for more!

Ingredients:

For the swirls:

  • 300g white spelt flour plus extra for dusting
  • 90g fine polenta
  • 1.5 tsp baking powder
  • pinch salt
  • 200ml soya milk
  • 1 tbsp apple cider vinegar (or lemon juice)
  • 80g Total Sweet Xylitol
  • 1 tsp finely grated lemon zest

For the filling:

  • 300g fresh strawberries
  • 1 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 tsp Total Sweet Xylitol
  • 60g dark (vegan) chocolate chopped into small chunks. Try a high cacao low sugar version

Method:

  1. Whisk together the soya milk and apple cider vinegar to create a vegan buttermilk.  Leave to stand for 10 minutes.
  2. Place all the filling ingredients (excluding the chocolate chunks) into a bowl.  Use a potato masher to mash the strawberries down to a pulp.  Allow to stand while you make the rest of the recipe.
  3. Sift the flour and polenta into a bowl, add baking powder, salt, xylitol, lemon zest and combine.  Create a well in the middle.  
  4. Pour the buttermilk into the well while cutting through with a knife until all the dry flour is incorporated.  Use your hands to bring the mixture together to form a ball, and place the dough on to a clean, floured surface ready to roll.
  5. Turn on the oven to 180°C to preheat. Dust the dough with a little flour to prevent it from sticking and roll it out to roughly 30cm x 20cm.  Place the long edge in front of you.
  6. Evenly spread about half of the strawberry mixture over the rolled dough.  Reserve the other half of the mixture for serving.
  7. Use a palette knife to ease up the dough ready for rolling into a swirl.  Ease the dough from the long side over until you reach the end, forming a log.
  8. Use a sharp knife to cut 8 equal pieces. Place onto the baking tray (you may need baking paper if the tray isn't grease-proof), use a palette knife to pick up each swirl and lay it on its side, swirling facing up.
  9. Bake for 20 minutes until golden on the edges, remove from the oven and allow to cool completely. Serve with the extra strawberry puree.
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