Strawberries
and cream chocolate roulade
Serves 6 – 8
Ingredients
- 200g almond meal
- 100g coconut nectar or maple syrup
- 20g cacao powder + more for topping
- 5-6 TBSP of thick, coconut yogurt or your favorite yogurt (I used the vanilla Coyo coconut yogurt; if you’re using a plain, natural flavored yogurt, mix in a drop of vanilla essence, 1/2 tsp maple and whisk in a small bowl until it fluffs up)
- 5 large strawberries
- optional: 1 tsp pomegranate molasses + 1/2 tsp maple sugar or coconut sugar
- 2/3 tsp chia seeds
Instructions
1.
Puree the strawberries with molasses and maple
sugar (if using) then scoop into a bowl. Mix in the chia seeds and set aside.
2.
Add almond meal, coconut nectar/maple syrup and
cacao powder to a bowl and mix until you get a sticky dough.
3.
Flatten and roll the dough on a flat surface
lined with baking paper until you get it really thin, about 3mm thin, similar
to a pizza base. A rolling pin works well for this, just make sure you add
baking paper between the dough and the rolling pin, otherwise things can get
very sticky very fast.
4.
Spread the coconut yogurt on the chocolate
roulade, leaving 1 cm free on all sides.
5.
Spread the strawberry jam on top of the yogurt.
6.
Now gently begin to fol the roulade, pressing
ever so lightly, careful not to squeeze all the filling out.
7.
Add a final dusting of cocoa powder, slice with
a sharp thin knife, serve with fresh strawberries & enjoy!
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