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Dessert Empanadas with Homemade Nutella

Pastel Panggang Isi Cokelat


Vegan Nutella

  • 3 bars of DF dark chocolate
  • 1-2 heaping tbsp DF semisweet chocolate chips
  • 3-4 heaping tbsp cashew butter


  • 3/4 c DF milk
  • 1/2 tbsp vegan margarine
  • 1/2 tbsp sugar
  • 1 tsp active dry yeast
  • 1 1/2 c flour
  • 1 tbsp each sugar icing sugar and purple yam powder (purple yam powder is optional)


  • Place everything into a bowl
  • Microwave in 30 seconds intervals, stir each time, until the consistency of soft Nutella


  • Heat milk in microwave for 40 seconds
  • Stir in margarine to melt
  • Stir in sugar, followed with yeast
  • Let stand for 5 mins until bubbly
  • In a separate bowl, mix flour, sugar, icing sugar, and purple yam powder. Make a well in center
  • Pour in activated yeast and knead
  • Cover with cling wrap plastic and let rest in warm area for half H
  • Roll dough and cut into circles
  • Fill the circle with Notella and/or Notella plus caramel slices
  • Seam to seal with fork
  • Let stand in warm area for 20 mins
  • Preheat oven to 350 F bake empanadas for 20 mins
  • Cool on rack a bit
  • Serve immediately (so good still warm with oozing filling) or serve topped with ice cream of your choice.