Conchitas de chocolate (Mexican chocolate sweet bread)

“I can’t be vegan, I’m Mexican”.

I can’t tell you how many times I’ve heard that excuse (or insert any other nationality).

If I’ve learned one thing since becoming vegan is to be open minded! Let your curiosity guide you into making new discoveries. You’ll find a way to make anything happen. Creativity is a powerful tool.

Growing up, conchitas were always  my favorite sweet bread. After (what seemed) a lifetime of not eating them, I did some research and came across Jeni at the and her vegan version of these deliciousness! Genius!! I later modified  this traditional conchita recipe into a vegan one. I hope you enjoy!


1 Tablespoon of yeast

1 cup of warm water

1/2 c of canned coconut milk

2 Tbsp of apple cider vinegar 

1/3 C vegan butter

1/3 c of azucar morena (brown sugar)

3 c of flour

3/4 c of arrowroot powder 

1 tsp of cinnamon 

1 tsp of salt

1 tsp of Mexican vanilla


1/3 c of sugar

4 1/2 tbsp of vegetable shortening

1/2 c flour

3 tbsp of cocoa powder

1 tbsp of vanilla

Making the bread: mix the yeast and warm water. Let sit for 10 min. While this is happening, mix coconut milk and apple cider vinegar in a small bowl and let sit for 5 minutes.

Mix the yeast waster and coconut milk. Add the vegan butter, sugar, flower, arrowroot powder, cinnamon, salt and vanilla.

It’s time to get your hands dirt! Mix the dough roughly with your hands for a good 8 minutes. Set it aside to rise for about an hour and a half. (Cover it with plastic or something like that)

Split the dough into 10-12 equal pieces. Roll them into balls and set them aside.

Preheat oven to 375

Making the topping:

Mix the sugar, vegetable shortening, flour, cocoa powder and vanilla until it’s a beautiful brown color. Separate the topping into 10-12 equal pieces. Roll out each piece and flatten them out with your hands. 

Flatten them out wide enough to cover each roll of dough

Place the sugar topping over every roll of dough. With a butter knife, make stripes on the sugar topping to imitate a seashell(hence the term “concha” in Spanish)

Bake in the oven for 15 min

Serve with cold coconut milk or coffee!


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