Paleo Chocolate Babka Straws

Like I have said before, many of the things that I create for this blog do NOT turn out the way I plan them to. Sometimes that makes them inedible and sometimes it just makes them different! These straws were one time something did not taste the way I had intended but ended up delicious nonetheless.

I was craving that flaky, buttery goodness that a babka cake provides, but lazily trying to do it without making a layered pastry. Lesson learned: you do not get flaky, layered pastries, without putting in the work to get a flaky, layered pastry. 

These straws turned out to be more like a cookie than a pastry but were perfect with a cup of coffee in the morning due to the fact that they were only subtly sweet. They are also grain free and dairy free!

Paleo Chocolate Babka straws are grain free and sweetened with natural sweeteners. The chocolate filling is made from just 2 simple ingredients: cocoa powder and dates!
Yield: 15 straws

Paleo Chocolate Babka Straws

prep time: 35 minscook time: 20 minstotal time: 55 mins


  • 1 1/4 almond flour (the one I used)
  • 1 cup arrowroot starch  (the one I used)
  • 4 tbsp vegan or grass-fed butter cold and cubed (I used Miyokos vegan butter)
  • Pinch of salt
  • 1 egg
  • 2 tbsp maple syrup


  1. Preheat oven to 375F.
  2. Combine flours, salt and cold cubed butter in a food processor. Process until a sand-like consistency forms 
  3. Add egg and maple syrup to the food processor and process until fully combined
  4. Knead the dough for a few minutes and then separate into two dough balls. Allow the dough to rest under a kitchen towel while you prepare the filling.
  5. To prepare the filling process the dates and cocoa in a food processor until combined. Set aside.
  6. Roll out one dough ball into a thin rectangular layer. Spread a generous layer of chocolate filling over half the dough. Fold the dough in half so the bare layer covers the chocolate filling. Slice the dough into 1" wide strips and twist from opposite ends.
  7. Place each twisted strip on a  baking sheet and repeat with second dough ball and rest of filling
  8. Prepare egg wash by mixing 1 egg and 1 tbsp water. Spread egg wash over straws with a pastry brush
  9. Sprinkle the straws with rainbow sprinkles and bake for 20 minutes in the oven.
  10. Removed and allow to cool before eating. Do not store straws in the fridge so they remain crisp.
Created using The Recipes Generator

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