CHOCOLATE RASPBERRY ROLLS

1. in a large boil, whisk almond milk, melted butter and sugar. make sure your ingredients aren’t too hot - but just warm. (I suggest microwaving your butter for 45 secs) 
2. sprinkle yeast evenly over mixture and whisk - let sit for 5 mins or less (while yeast gets frothy)
3. slowly add 4 1/2 cups flour, cocoa powder and salt to the butter mixture & mix with a wooden spoon until combined 
4. place dough mixture in a lightly oiled bowl with a towel for 1 hour to double in size 
5. add additional flour if needed and lightly kneed the dough until it doesn’t stick to the sides of your bowl 
6. place dough on a clean, lightly floured surface. knead into a rectangle and roll the dough to 1 inch thickness 
7. and add your raspberry jam and fresh raspberries
8. at the base roll the dough evenly until you get a giant log - trim off uneven tips 
9. starting at the middle, cut the log into half and create 1 1/2 inch thick raspberry rolls 
10. place the rolls on a well oiled cake pan and set them aside in a warm spot wrapped in plastic wrap for 30 minutes to double
11. place in the oven @ 350 for 25 mins
12. combine all icing ingredients and add to rolls once fresh out of the oven 
13. Enjoy!