VEGAN CHOCOLATE SWISS ROLL

This Vegan Chocolate Swiss Roll is by far one of the best desserts I have created in a while! With a crunchy chocolate shell on the outside, a soft chocolate dough beneath and a creamy coconut filling, it makes the perfect combination for a heavenly treat! I must admit, I got totally surprised when creating this beauty. I had a vague idea in mind and played around with some ingredients, when all of the sudden this super pretty and yummy roll of goodness came out! 🙂 This Vegan Chocolate Swiss Roll is not only much healthier than the original, but also extremely tasty!

As all of my desserts, it is refined sugar-free and only naturally sweetened, which makes it an even better treat. I’m really proud of this one, as we had friends visiting Cyprus over the weekend (both meat eaters) and they absolutely LOVED it. I only managed to eat one piece myself, that’s how quick it was gone…. 🙂

One of my followers suggested adding in cherries, which I’ll definitely try next time to make it even better and add a fruity twist!

INGREDIENTS

Chocolate dough:

• ¾ cup almond meal
• ¾ cup oat flour (gluten-free if desired)
• 10 Medjool dates, pitted
• ¼ tsp ground vanilla bean
• ¼ cup raw cacao powder
• 2-3 Tbsp water
• Coconut whip cream:
• 1 chilled can full fat coconut cream (only the hard part)
• 1 Tbsp maple syrup
• ¼ tsp vanilla extract
• Chocolate:
• EITHER
• 200gr of melted dark vegan chocolate
• OR
• ⅛ cup coconut oil, melted
• ½ cup raw cacao powder
• 3 Tbsp maple syrup
• Toppings:
• Desiccated coconut
• Crushed almonds

INSTRUCTIONS

1. For the dough, simply place all the ingredients in a high-speed blender and mix until you get a smooth dough.
2. Line a square baking tin with parchment paper. Once the dough is ready, spread it evenly in the tin, pressing down with your fingers.
3. Place the baking tin in your freezer for 10 minutes.
4. Prepare the coconut whip by scooping out only the firm part of cream from the can and placing it in a chilled bowl. Add the remaining ingredients and use a mixer to whip it up.
5. Take out the dough from the freezer, take it out of the tin with the parchment paper and evenly spread the coconut whip on top.
6. Slowly start rolling up the dough from one side until you have a firm roll.
7. Place the roll back into the freezer and melt/ prepare your chocolate.
8. Either melt your vegan dark chocolate or whisk together the ingredients for your homemade chocolate sauce.
9. When ready, pour the chocolate over the roll, add toppings and let it dry in the fridge or freezer.
10. Let sit at room temperature for 5 minutes before eating when storing in the freezer!

Recipe Adapted From VEGAN CHOCOLATE SWISS ROLL @ thetastyk.com