Vegan Chocolate Roulade
This decadent vegan roulade is a delightful dairy- and gluten-free pudding, ensuring everyone can enjoy a slice. Crafted in just 30 minutes with no baking required, this chocolate and cranberry treat, featuring cocoa-spiked coconut yogurt, is perfect for impromptu family gatherings or last-minute dinner parties.
Price per Serving
Instructions
- 1
Line a 30 x 20cm rectangular tin with nonstick baking paper. Put the porridge oats (100 g) in a food processor and blitz until fine. Add the ground almonds (150 g), medjool dates (360 g), vanilla extract (2 tsp), cocoa powder (75 g) and cold water (150 ml) and blitz again until well combined.
- 2
Spoon into the lined tin and press down with the back of a spoon until flat and even. Chill for mins (10).
- 3
Meanwhile, mix the coconut yogurt (250 g) with the cocoa powder (15 g) in a bowl.
- 4
Take the tin out of the fridge and transfer the dough on the baking paper to a work surface. Spread with the chocolate yogurt, leaving a 2cm border around the edge. Use the baking paper to gently roll up the roulade, starting from one of the short ends, taking care not to squeeze out the filling.
- 5
Put on a serving plate, seal-side down. Spoon over the vegan chocolate (70 g), allowing it to drip down the sides, then scatter with the almonds (20 g) and dried cranberries (20 g). Store in a sealed container in the fridge for up to days (3).
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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