Nutrition Facts
(per serving)

In this healthier version of the Chocolate Babka, we replaced unsalted butter with unsweetened applesauce to reduce fat content while maintaining moisture. We also decreased the sugar in the dough and filling, and used whole wheat flour instead of all-purpose flour to boost fiber content. This makes the dessert a bit more nutritious with less sugar and fat overall.

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Original Recipe:

https://cooking.nytimes.com/recipes/1018045-chocolate-babka

Disclaimer: This recipe is generated by an AI model and may not be perfect. Please review the recipe and make any necessary adjustments.

Healthier Chocolate Babka

Healthier Chocolate Babka

Ingredients

  1. For the Dough:

    • 1/2 cup (118 ml) almond milk (unsweetened)
    • 1 package (1/4 ounce / 7 grams) active dry yeast
    • 1/4 cup (50 grams) coconut sugar, plus a pinch
    • 3 cups (360 grams) whole wheat flour, more as needed
    • 1 1/2 teaspoons fine sea salt
    • 1 teaspoon vanilla extract
    • 4 large eggs, at room temperature, lightly beaten
    • 1/2 cup (120 ml) unsweetened applesauce

  2. For the Fudge Filling:

    • 1/4 cup (50 grams) coconut sugar
    • 1/2 cup (120 ml) low-fat coconut milk
    • Pinch kosher salt
    • 4 ounces (113 grams) bittersweet chocolate, chopped
    • 2 tablespoons (30 grams) unsweetened cocoa powder
    • 1 teaspoon vanilla extract

  3. For the Chocolate Streusel:

    • 1/2 cup (60 grams) whole wheat flour
    • 2 tablespoons (30 grams) coconut sugar
    • 1 tablespoon (7 grams) cocoa powder
    • 2 tablespoons (30 ml) melted coconut oil
    • 1/3 cup (60 grams) dark chocolate chips (optional)

Instructions

  1. Prepare the dough: In a small saucepan or a bowl in the microwave, warm the almond milk until it’s lukewarm but not hot (about 110 degrees F / 43 degrees C). Add yeast and a pinch of sugar and let sit for 5 to 10 minutes until foamy.
  2. In a large bowl, mix together the whole wheat flour, coconut sugar, salt, and vanilla. Beat in the yeast mixture, eggs, and applesauce until the dough comes together. If the dough sticks, add a bit more flour as needed.
  3. Knead the dough until smooth, about 5-7 minutes. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
  4. Prepare the filling: In a saucepan, combine coconut sugar, coconut milk, and salt. Heat until the sugar dissolves, then stir in the chocolate, cocoa powder, and vanilla until smooth. Let cool.
  5. Prepare the streusel: Mix flour, coconut sugar, cocoa powder, melted coconut oil, and chocolate chips until crumbly. Set aside.
  6. Preheat the oven to 350 degrees F (175 degrees C). Grease two loaf pans.
  7. Roll the dough into a rectangle, spread the filling on top, and roll it up tightly. Slice the roll in half lengthwise, twist the two halves together, and place in the loaf pans.
  8. Cover and let rise for another hour until puffy. Sprinkle with streusel.
  9. Bake for 30-40 minutes until golden brown. Let cool before serving.

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