Chocolate Rye Buns with Almonds
October 12, 2025
These chocolatey (and healthy!) rye buns make the perfect afternoon snack. Naturally sweetened with dates and filled with almonds, seeds, and rich cocoa flavour.
Growing up in Denmark, chocolate rye buns or "chokorug" were always a favorite after-school snack. Loved by children because of their delicious chocolate flavour, and by parents as they are low in sugar and high in healthy nuts and seeds. Originally made with sourdough and brown sugar, this version is slightly easier and healthier, with dates instead of sugar and without the hassle of keeping a sourdough starter in your fridge. Enjoy them warm with a little butter, alongside a cup of coffee, or bring them on the go for a quick snack.
Ingredients
Dry ingredients
- 300 g (2 ½ cups) wholegrain rye flour
- 30 g (⅓ cup) unsweetened cocoa powder
- 7 g (1 packet) instant yeast
- 1 tsp salt
Wet ingredients
- 250 ml (1 cup) lukewarm water
- 3 Medjool dates, pitted (blend or mash into the water for sweetness)
Mix-ins (optional)
- 40 g (⅓ cup) chopped dark chocolate, 70–90% cocoa
- 30 g (¼ cup) sunflower seeds
- 30 g (¼ cup) pumpkin seeds
For topping
- 50 g (⅓ cup) chopped almonds
Instructions
1. Prepare the dates
- If the dates feel firm, soak them in warm water for 5 minutes to soften slightly.
- Use a small knife to finely chop and press them into a smooth paste, they should mash easily without blending.
2. Combine and form the dough
- In a big bowl, combine rye flour, cocoa, yeast, and salt.
- Stir in the date paste and the lukewarm water (you can use the leftover water from the soaked dates).
- Mix into a sticky dough, then fold in the sunflower, pumpkin seeds and chopped chocolate.
- Keep the almonds aside for topping.
3. First rise
- Cover the bowl with a clean kitchen towel and let the dough rise for about 1 hour, until slightly puffed.
4. Shape the buns
- Divide the dough into 8 equal portions.
- Roll into round buns and place on a parchment-lined baking tray.
- Sprinkle with chopped almonds, pressing them in lightly so they stick.
5. Second rise
- Let the buns rest for 20–30 minutes while you preheat the oven to 200°C (390°F).
6. Bake
- Bake for 20–25 minutes, until firm and sounding hollow when tapped underneath.
7. Cool and store
- Transfer to a wire rack to cool completely before serving.
Serving Suggestions
- •Spread with butter or nut butter.
- •Enjoy alongside morning coffee or tea.
- •Serve with yogurt and berries for a healthy dessert.
Storage & Meal Prep
- •Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- •To freeze, place the buns in a freezer-safe bag, layering with parchment paper to prevent sticking.
- •Defrost at room temperature or warm briefly in the oven before serving. Or microwave directly from frozen for 30–40 seconds, wrapped in a damp paper towel to prevent drying out.
Variations & Substitutions
- •Flour: Substitute half the rye with whole spelt flour for a lighter texture.
- •Sweetness: Replace the dates with 1½ tbsp honey or maple syrup for a similar sweetness.
- •Seeds: Chia, sesame, or hemp seeds all work well in the recipe.
- •Chocolate: For less sweetness, skip the dark chocolate or swap for chopped nuts.
- •Topping: Instead of almonds, try pumpkin or sunflower seeds for a nut-free version.
Enjoy!
Growing up in Denmark, chocolate rye buns or "chokorug" were always a favorite after-school snack. Loved by children because of their delicious chocolate flavour, and by parents as they are low in sugar and high in healthy nuts and seeds. Originally made with sourdough and brown sugar, this version is slightly easier and healthier, with dates instead of sugar and without the hassle of keeping a sourdough starter in your fridge. Enjoy them warm with a little butter, alongside a cup of coffee, or bring them on the go for a quick snack.
Ingredients
Dry ingredients
- 300 g (2 ½ cups) wholegrain rye flour
- 30 g (⅓ cup) unsweetened cocoa powder
- 7 g (1 packet) instant yeast
- 1 tsp salt
Wet ingredients
- 250 ml (1 cup) lukewarm water
- 3 Medjool dates, pitted (blend or mash into the water for sweetness)
Mix-ins (optional)
- 40 g (⅓ cup) chopped dark chocolate, 70–90% cocoa
- 30 g (¼ cup) sunflower seeds
- 30 g (¼ cup) pumpkin seeds
For topping
- 50 g (⅓ cup) chopped almonds
Instructions
1. Prepare the dates
- If the dates feel firm, soak them in warm water for 5 minutes to soften slightly.
- Use a small knife to finely chop and press them into a smooth paste, they should mash easily without blending.
2. Combine and form the dough
- In a big bowl, combine rye flour, cocoa, yeast, and salt.
- Stir in the date paste and the lukewarm water (you can use the leftover water from the soaked dates).
- Mix into a sticky dough, then fold in the sunflower, pumpkin seeds and chopped chocolate.
- Keep the almonds aside for topping.
3. First rise
- Cover the bowl with a clean kitchen towel and let the dough rise for about 1 hour, until slightly puffed.
4. Shape the buns
- Divide the dough into 8 equal portions.
- Roll into round buns and place on a parchment-lined baking tray.
- Sprinkle with chopped almonds, pressing them in lightly so they stick.
5. Second rise
- Let the buns rest for 20–30 minutes while you preheat the oven to 200°C (390°F).
6. Bake
- Bake for 20–25 minutes, until firm and sounding hollow when tapped underneath.
7. Cool and store
- Transfer to a wire rack to cool completely before serving.
Serving Suggestions
- •Spread with butter or nut butter.
- •Enjoy alongside morning coffee or tea.
- •Serve with yogurt and berries for a healthy dessert.
Storage & Meal Prep
- •Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- •To freeze, place the buns in a freezer-safe bag, layering with parchment paper to prevent sticking.
- •Defrost at room temperature or warm briefly in the oven before serving. Or microwave directly from frozen for 30–40 seconds, wrapped in a damp paper towel to prevent drying out.
Variations & Substitutions
- •Flour: Substitute half the rye with whole spelt flour for a lighter texture.
- •Sweetness: Replace the dates with 1½ tbsp honey or maple syrup for a similar sweetness.
- •Seeds: Chia, sesame, or hemp seeds all work well in the recipe.
- •Chocolate: For less sweetness, skip the dark chocolate or swap for chopped nuts.
- •Topping: Instead of almonds, try pumpkin or sunflower seeds for a nut-free version.
Enjoy!
