Proof the yeast 

Cup of Yum
1. In a large bowl combine warm (105-115 F) almond milk and active dry yeast. Let is sit for 10 minutes.

Combine milk-yeast and remaining liquid ingredients

1. To a bowl with yeast whisk in apple sauce, ½ cup + 1 tablespoon of olive oil and Maple syrup.

Combine wet and dry ingredients

1. In another large bowl mix together flour and salt and stir in wet ingredients. Knead the dough by hands until it is smooth and elastic. Cover the bowl with a dough with a clean kitchen towel and place the bowl in a warm place until it doubles in size. This should take about 40-60 minutes.

Prepare vegan chocolate ganache

1. Scoop out the solid part of coconut milk and add it to a small pot. Add Hu Chocolate gems and bring everything to a gentle simmer. Whisk until chocolate melts.Remove from the heat, transfer the frosting to a heatproof bowl and let it cool on a counter. After that, place in a refrigerator to cool for at least 2 hours.

Divide the dough and roll it out

1. After your dough has doubled, divide it into 6 even size balls. On a lightly floured surface, roll each ball into a rectangle (or oval) approximately 5 by 15 inches long. Brush the rectangle with some olive oil (by now you'll have 4 tablespoon of olive oil remained). Starting from the short end, roll the dough into a log. Now, roll out the log until it’s about 10 inches long.

Shape the log into a Cruffin

1. Using a sharp knife or dough cutter, cut the log lengthwise into 2 smaller logs. Roll each log into a spiral and place into a muffin cavity. (Note 1) Repeat the process with the rest of the dough.

Let the dough rest and bake

1. After you fill out all muffin cavities, let the unbaked Chocolate Cruffins rest in a warm place for 30 minutes. After that, bake in a preheated to 350 F oven for 30 minutes.Immediately, remove Cruffins on a cooling rack and let them cool for 15 minutes.

Fill cruffins with Chocolate Ganache

1. Using a pairing knife, slice a small section of the center of the cupcake, being careful not to slice through the bottom. The bigger the opening – the more frosting you can fill.Remove the frosting from the fridge and using a hand whisk or spatula, whisk until it’s thick and suitable for piping. Using a pastry bag fitted with a round tip, fill each opening with firmed ganache.
2. Finish off by dusting Chocolate Cruffins with some powdered sugar.