Strawberries and cream chocolate roulade

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!