This vegan chocolate swiss roll is not only much healthier than the original you might recall from your childhood, but also extremely tasty! It is refined sugar-free and naturally sweetened thanks to the use of dates and maple syrup. With a crunchy chocolate shell on the outside, a soft chocolate dough beneath, and a creamy coconut filling, it is the perfect combination for a heavenly treat!
CHOCOLATE SWISS ROLL [VEGAN, GLUTEN-FREE]
FOR THE CHOCOLATE DOUGH:
3/4 cup almond meal
3/4 cup gluten-free oat flour
10 Medjool dates, pitted
1/4 teaspoon ground vanilla bean
1/4 cup raw cacao powder
2-3 tablespoons water
FOR THE COCONUT WHIPPED CREAM:
1 chilled 14.5-ounce can full-fat coconut cream (only the solid part)
1 tablespoon maple syrup
1/4 teaspoon vanilla extract
FOR THE CHOCOLATE SHELL:
1 1/2 cups of melted vegan dark chocolate (or 1/8 cup melted coconut oil, 1/2 cup raw cacao powder, and 3 tablespoons of maple syrup)
Place all the ingredients in a high-speed blender and mix until you get a smooth dough.
Line a square baking tin with parchment paper. Once the dough is ready, spread it evenly in the tin, pressing down with your fingers.
Place the baking tin in your freezer for 10 minutes.
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.
Take out the dough from the freezer and remove it from the tin with the parchment paper and evenly spread the coconut whip on top.
Slowly start rolling up the dough from one side until you have a firm roll.
Place the roll back into the freezer and melt/prepare your chocolate.
Either melt your vegan dark chocolate or whisk together the ingredients for your homemade chocolate sauce.
When ready, pour the chocolate over the roll, add toppings and let it dry in the refrigerator or freezer. Let sit at room temperature for 5 minutes before eating when storing in the freezer.