Coconut Roll

Coconut Roll


Coconut roll:

  • 225 g fresh dates
  • 50 g cashew
  • 1,5 tablespoon cocoa powder
  • 1 tablespoon rum aroma

For the filling:

  • 125 g coconut flour
  • 2 tablespoon agave syrup
  • 250 g coconut cream
  • 2 tablespoon coconut oil


Clean the dates from seeds and put them into a blender, add cashew, cocoa and rum aroma and mix well until get a compact mixture. Pour it on a baking sheet sprinkled with coconut flour. The mixture is sticky, so shape it a little or spread it with a spoon over the baking sheet, then top it again with coconut and cover with another baking sheet. Gently stretch it using rolling pin. When the base is thick enough to remove the baking sheet. Mix all ingredients for the filling and spread over the base. Roll using a baking sheet and put in the freezer overnight. Cut it frozen even after 10 minutes you can enjoy the taste and smell.

Coconut Roll

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