Chocolate Raspberry Buffalo, Step by Step

If you haven’t seen one before, it is my pleasure to introduce you to the chocolate buffalo.  They’re dense, and yummy, and a bit of a cross between a cinnamon bun and a heavy bread and a pastry? Feel free to help me out with the description. They can be found in Toronto at What a Bagel, a Jewish bakery.  I’m sure they’re around elsewhere.  This is my spin on it, so of course I had to make a flavour that you can’t find anywhere. Typically buffalos are a white dough, and a chocolate filling.  This dough is chocolate, and the filling is dark chocolate raspberry. Hello, buffalo to the next level!

This recipe was so amazing that I had to call my parents who are currently in another country to tell them about it.  I’ve enjoyed many a buffalo with them. I made 2, and froze one.  I suppose I’ll defrost it when they’re back. This was one of those times when I managed to improvise a recipe of something I’ve eaten and enjoyed many times over the years…but never made, and never found a recipe for.  I was happier to create my own anyhow, as I’m sure it’s healthier!  No white flour or refined sugars here!

Also, I failed to post a passover recipe, which I’m sorry about.  I did make some fried matzoh, which you really should try, whether you’re Jewish or not, and whether it’s Passover or not.  It really is delicious.  Here it is, topped with some vanilla yogurt sauce, pistachios and dried currants:

But passover had come and gone, and I had this buffalo I figured it was time to jump straight to the buffalo recipe, to celebrate the end of passover perhaps? Bring back the bread?

And now, onto the recipe, with process photos (thanks Cam)!

This recipe makes 2 GIANT BUFFALOES.

Ingredients, dough:

  • 4 cups spelt flour
  • 1/2 cup cocoa
  • 1 packed quick active yeast + 1 T honey, 1/2 c. hot water
  • 2 t stevia powder
  • 4 eggs
  • 1/2 c almond milk
  • 1/2 c coconut oil

Filling ingredients:

  • 2 cups raspberries (frozen*)
  • 1.5 cups dark chocolate chips
  • 3 flax eggs (=3 T ground flax seeds + 9 T water, sitting for 10 minutes together)

How to:

  1. Stir together all dry dough ingredients in a large bowl
  2. in a separate bowl, add yeast and honey, and then pour 1/2 cup hot water in.  cover and let sit (set aside) until it is frothy and activated (about 10 minutes).
  3. in another separate bowl, whisk together eggs and almond milk, and pour over dry ingredients, until evenly mixed
  4. wait until the yeast is ready, and then add it to the mixture, finally, cut in the coconut oil (or stir it in if it’s melted)
  5. knead the dough for a couple of minutes, making sure everything is well combined
  6. cover with a warm and let rise for 20 minutes (no major action happened, but this is what I did–any tips on working with yeast are appreciated! :))
    1. if you’ve got a little time to spare, after it’s sat for the 20 minutes, cover it, and put it in the freezer for 10 minutes so it’s less sticky when you handle it
      In the meantime, work on the filling!
      I used frozen berries, but if you’re using fresh, I would just wash them, then crush them, and spread them.
  7. For frozen berries:
    1. simmer for 10 minutes, reducing liquid
    2. when the berries are reduced, stir in “flax eggs”
    3. set aside

And now, to put it all together: Flour your hands and your working surface, and roll the dough out so it’s a big rectangle, about 1/6 inch thick or so.
This could be the right time to preheat the oven to 350.

As you can see, I used the entire length of the pastry mat.  Then, I cut it in half with a spatula.
Next, cover each half with raspberry filling, then spread chocolate pieces on top.

Then, it’s time to get ready to roll! Start from one end, and roll a couple of inches over to start.  It’s more about rolling a flat shape…not a round one, if that makes sense. Flip a couple inches over, and press down gently, then roll it over the next section.  Maybe another photo will help?

This is what it will look like when ready to go in the oven:

Bake for 30 minutes.
If you’d like it to be shiny, brush some egg whites in the last 5 minutes of baking.

Out of the oven:

I find it’s best to reheat each slice when you serve it, that is, if you have any leftovers. 

Chocolate raspberry wonderfulness:

My favorite way to eat it? Unraveling, piece by piece.


This might just be the perfect bite:

Have you tried a buffalo before?

This was a tad complicated, but really didn’t take too long, considering the amazing results.  Take this to a party and no one will believe you made it…and it’s well worth the work, and a lot healthier than anything you can get ready made.

6 thoughts on “Chocolate Raspberry Buffalo, Step by Step

  1. Omg! This looks Delish! I’m on a strict/healthy diet and workout routine. I’m trying to avoid unnecessary carbs and sweets, but I have my cravings. And when my cravings start everyday around the same time, I could eat an entire box of chocolates or a quarter of a cake without exaggeration. So, this definitely piqued my interest! How well does this work with someone trying to lose some serious weight but is having craving issues? Also, how much can I eat of this or any of your other recipes before healthy turns hurtful, lol!

    I’m excited to go through all your recipes :)

  2. Hey! Thanks for stopping by. I’m actual a personal trainer but before that I, struggled with my weight from my teens until my early twenties, so I know where you’re coming from!

    This recipe has quite a few good qualities: coconut oil is a healthy fat, and you need fats to flush fat. Cocoa has flavanoids, and this is full of that! Spelt flour is higher in protein than a regular flour, so it’s not as empty in terms of calories. Flax seeds are good source of omega 3’s. Overall with my desserts, I strive to always be more balanced in terms of being high fiber and high protein. That means that your blood sugar wont’ spike as much, and you’ll feel more satisfied.

    Really, you could get away with having some of this for breakfast, just watch the portion size! Having things that are heavier in chocolate or carbs early in the day gives you energy when you’ve got lots of time to burn it off, and won’t disturb your sleep.

    Sometimes I cut whatever I make into portion sizes and freeze it–that way I need to plan ahead if I want to eat it, and it’s a little less accessible than an entire cake on the counter. I hope this helped, and I’m really looking forward to you trying some of my recipes! Let me know how it goes :)

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