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Chocoline Cruffins

Make these delicious and beautiful pastries with Chocoline from Rhythm 108 and Lucy Connely.

Chocoline Cruffins


  • 1 sachet fast action dried yeast (7g)
  • 100 ml dairy free milk (warm in temperature)
  • 100 ml vegetable oil
  • 60 ml maple syrup
  • 1 tbsp vanilla extract
  • 100 g smooth apple sauce
  • 2 tbsp ground flaxseed
  • Generous pinch of salt
  • 400 g plain flour
  • 12 tbsp Rhythm Chocoline spread
  • Golden caster sugar (to roll cruffins in)


  • In a bowl add the warm milk and dried yeast. Stir and leave to sit for 5 minutes.
  • Then add the vegetable oil, maple syrup, vanilla extract and apple sauce. Combine,
  • Next add the ground flaxseed, salt and plain flour.
  • Combine and then knead on a floured surface for a couple of minutes.
  • Place the ball of dough in to an oiled bowl, and then put in a warm place for an hour to rise.
  • Preheat the oven to 180c.
  • Cut the ball of dough into 6 and then roll each piece out into a thin oblong shape.
  • Spread 1 tablespoon of Chocoline spread on each piece of dough, and then roll them up from one long side to the other.
  • Use a sharp knife to cut each log down the middle into two.
  • Now carefully roll each piece up and place into a greased muffin tray.
  • Use your finger to push the tops in.
  • Bake in the oven for 25 minutes and roll in golden caster sugar to serve.

from a small bakery nestled on the foothills of the Swiss Alps, we use our creativity and patisserie skills to reinvent your favourite, most indulgent treats with wholesome and nutritious ingredients, so you never have to miss out on the fun!

This recipe was created with love, by

Lucy Connely