1 1/2 cup ground almonds
4 tablespoons raw cacao powder
4 mtablespoons maple or date syrop
2 pinch Himalayan or sea salt
1 pinch cinnamon powder
6 tablespoons extra virgin coconut oil, melted
2 tablespoons water
1 cup cashew or macadamia nuts, soaked over night
5 tablespoons maple or date syrop (or more if you prefer it sweeter)
1/3 cup extra virgin coconut oil, melted
1 vanilla bean (seeds only) or 2 teaspoons vanilla extract
1/4 cup coconut or almond milk
1 lime, squeezed/juiced
Process all the ingredients for the cacao layer in a food processor.
Shape the mixture into a ball and then roll it out on a sheet of baking parchment. To prevent the dough from sticking to the rolling pin, place another sheet of parchment on the top.
Once the dough is rolled out to the desired size, trim it with a knife.
Meanwhile, process the nuts in a food processor until smooth. Add the remaining ingredients and process again until combined and smooth.
Transfer the mixture to the fridge for approxomately 20 minutes. Once it stiffens up, spread the filling over the cacao layer with a knife or a spatula.
Using a sheet of baking parchment to help, roll up the dough carefully into a roulade. Transfer the roulade to the freezer for 20 minutes. Cut into slices and then put aside for 10 minutes before serving.
Store in the fridge.
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