Rich and refreshing coconut cream roulade

This creamy roll is sure to sate any sweet tooth while delivering a unique coconut flavour that’s delicious and refreshing!

Ingredients

• 1/2 cup cooked butternut squash or sweet potato
• 3/4 cup cashew or almond milk
• 1/3 cup coconut flour, sifted
• 1/4 cup honey
• 3 tablespoons cocoa powder
• 2 tablespoons coconut oil, liquified
• 1 tablespoon vanilla extract
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1/8 teaspoon vanilla stevia
• 2 tbs almond meal

For the filling:

• 1.5 cups Coconut Cream Concentrate, melted
• 1/2 cup honey
• 1/4 cup + 2 tbsp water (or slightly more as needed)
• 1 tablespoon vanilla extract
• 1/8 teaspoon liquid stevia or 2 teaspoons powdered stevia

Method

1. Add the squash, cashew milk, honey, coconut oil, vanilla, salt, baking soda, and stevia to the blender or food processor. Then add the psyllium husk powder last. Puree until smooth. Transfer to a mixing bowl.
2. Add the sifted coconut flour and cocoa powder. Mix with an electric mixer.
3. Scoop the dough onto a piece of unbleached parchment paper using a flexible silicone spatula. Flour the top slightly with cocoa powder and roll to about 9 x 11.5 inches. (I like to go around the edges of the dough with my hands, pressing the dough in to help make a nice rectangle while I’m rolling it out.)
4. Bake at 350 degrees for about 30 minutes. Note: It won’t seem cooked through until it’s cool.
5. Allow to cool completely (about two hours).
6. Spread the filling (recipe follows) evenly and roll.
7. Store and serve at room temperature. Top with whipped coconut cream and raspberries.

For the filling:

1. Combine all of the ingredients in a mixing bowl. Store at room temperature.