In spite of the name, Swiss rolls are actually thought to have originated in Austria. Regardless of where they come from, they're a delicious treat worthy of any occasion. This raw version can be enjoyed by many because it's gluten-free and grain-free; the chocolatey outer roll is made from dates and almonds and it's stuffed with a cashew cream filling that can also be made with macadamia.
Raw Cocoa Vanilla Swiss Roll [Vegan, Gluten-Free]
Calories
3204
Ingredients
For the Cocoa Dough:
- 1 1/2 cups ground almonds
- 1/4 cup raw cacao powder
- 1/4 maple syrup or dates
- 2 pinches of salt or Himalayan sea
- A pinch of cinnamon
- 1/4 cup, plus 2 tablespoons virgin coconut oil extra, melted
- 2 tablespoons water, as needed
For the Vanilla Dough:
- 1 cup cashews or macadamia nuts, soaked overnight
- 1/4 cup, plus 1 tablespoon maple syrup or dates, to taste
- 1 stick of vanilla seeds or 2 teaspoons vanilla extract
- 1/4 cup coconut milk or almond
- Juice of 1 lime
Preparation
- In a food processor, add all the ingredients for the cocoa dough and blend until smooth.
- Place a sheet of kitchen paper down on a flat surface. Using your hands, shape the dough into a ball, then flatten it as much as you can. Place another piece of parchment paper on top and then roll it out into a flat shape using a rolling pin. Remove the paper and cut the edges with a knife. You should have a large rectangle.
- Blend the soaked nuts for the vanilla dough in a food processor. Then, add remaining ingredients and blend until a smooth texture forms. Place the dough in the refrigerator for 20 munites to firm up, then spread it over the cocoa layer using a spatula and clean up any edges.
- Carefully roll the dough up and place in the freezer for about 20 minutes. After that, let stand for 10 minutes before slicing and serving.
Nutritional Information
About The Author
Adam Graczynski
See My Recipes Raw vegan recipes that use decadent desserts and simple recipes as fuel to help you stay healthy.
My name is Adam and I'm a Raw Vegan Food Blogger. As a chef and a healthy food enthusiast, I feel the need to create and promote recipes that are full of nutrients which retain their nutritional quality once processed. I think of food as fuel that helps you stay healthy and shape and it is only those kind of meals that I want to serve to my family, friends, and customers.
I followed recipe precisely but can not get it to roll. The dark layer falls apart when rolling , I tried it twice . Any ideas?
Silke Apel new one to try :)
This recipe can not be considered \’raw\’ if maple syrup is used. Maple syrup is NOT a raw food.
Here is why…
For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Maple Syrup is boiled at around 219°F when it is being processed!