'Raw roulade' (gluten free, refined sugar free and suitable for vegans)
This is a lovely raw vegan treat that is reminiscent of a childhood fave, the cadburys mini roll.
1 cup of ground almonds
1/2 cup of oats (ground to oat flour)
8 pitted Medjool dates
2 tbsp cacao powder
2 tbsp melted coconut oil
1 tbsp liquid sweetner (maple syrup, coconut blossom nectar, agave etc)
Pinch of salt.
Optional if needed: 1-2 tbsps of water to help the mixture come together.
For the vanilla filling:
1 cup of cashew nuts soaked in water for at least 4 hours or preferably overnight.
3 tbsp water
1 can of coconut milk (stored in the fridge over night, use the set part at the top of the can only).
1-2 tbsp of liquid sweetener e.g maple syrup
1 tsp vanilla extract
Blend almonds and oats in a food processor until they reach a floury consistency.
Add the dates, liquid sweetener, coconut oil and cacao powder and blend until it forms a smooth dough.
If the mixture is a little dry add a teaspoon of water at a time and blend again until it sticks together when pressed between your fingers.
Put the dough in between two pieces of greaseproof paper. Press down flat and then using a rolling pin, roll out into a flat even rectangle.
Put in to the fridge to set a little while making the filling.
In a high speed blender or food processor, blend the soaked, drained cashew nuts with a few tablespoons of water. This may take a few minutes depending on strength of blender.
Add the coconut milk, vanilla, liquid sweetener and blend again until it's beautifully smooth.
Transfer to a bowl, cover and leave to firm up a little in the fridge for a least an hour.
Remove base and filling from the fridge. Spread an even layer of the filling over the base leaving a 1cm border around the edges.
Carefully roll the cake up using the greaseproof paper to help. Twist the edges of the paper tightly to look like a Christmas cracker and place in the freezer to set.
Remove from the freezer about 30 mins before needed, slice and enjoy.