Feeling festive? Our Open Raw Chocolate Roulade is the perfect festive recipe using our coconut oil extra coconutty goodness. Add this recipe to your next dinner party for a winning dessert and thank us later!
Ingredients, Serves 10
12 medjool dates, destoned
1 cup oat flour
½ cup ground almonds
½ cup ground flaxseed
¼ cup cacao powder
2-3 tbsp waterfalls, if needed
1 tbsp Vita Coco coconut oil
250g thick coconut yoghurt
2 tbsp maple syrup
1 tbsp Vita Coco coconut oil, melted
1 tsp vanilla bean paste
Sprinkling of cacao powder
Red currants (or other winter berries)
Begin by making the cake. To do this, add all of the ingredients for the cake into a food processor and process until the cake mixture comes together to form a slightly sticky dough. Put the dough between two pieces of baking paper and roll into a large rectangle. Set to one side whilst making the filling.
To prepare the filling, put all of the ingredients into a small bowl and whisk together until well combined.
Remove the top layer of the baking paper and spread the filling evenly over the cake.
Using the bottom layer of baking paper to help you, gently roll up the cake. Carefully cover with foil, then place in the freezer for 1 hour to firm up.
Remove from the freezer and trim the ends of the roulade, then serve with a sprinkling of cacao powder and winter berries.