This chocolate fudge flavored roll has a healthy sweet cream center. Best of all, it is indulgent, with only a few yet wholesome ingredients.
A delicious dessert or treat that you have to make! It is easy to put together, doesn’t require an oven, AND, happens to be on the healthier side. Tender, fudgy and so delicious with a creamy filling and the best no-bake dough. The almond and coconut flour base is sweetened with honey and the filling is whipped coconut cream enriched with protein powder. That sounds super easy, right? well, promise, it is!
This delicious roll is one of my favorite desserts, made with REAL food ingredients held together with cashew butter. The mix is rolled into a two layer log then chilled and cut into slices. Enjoy for a boost of energy throughout the day, or serve them at your next family gathering.
The blend of almond and coconut flour plus cashew butter is SO good and really makes that “cake” flavor. Add in the warm notes of vanilla and you have got classic cake flavors without having to bake a cake. It’s a really satisfying mix that keeps you coming back for more.
This no-bake, delicious and wholesome chocolate roll is the perfect snack or dessert that everyone will love. The dough is rich and fudgy with just the right amount of sweetness. The filling is smooth, creamy, and naturally sweet from the coconut cream and a touch of honey.
This really is a perfect clean eating dessert! And, even better, you only need a few ingredients to make it. A great any time healthy snack or dessert! Or any time you are craving a little something sweet but want to stay on track with your healthy eating plan.
This no-bake roll recipe is such a fun, easy treat to make! It is adorable, high in protein, and tastes like a TREAT. I am absolutely obsessed with no-bake recipes and this one gets me every time! It is SO YUMMY!
Chocolate Cream Protein Swiss Roll
Ingredients
Base Roll
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1/4 cup cashew or almond butter
- 2-3 tablespoons any milk
Coconut Cream Filling
- 1 13.5 oz can coconut cream,full fat (solid part only) *see note below or store bought whipped cream of choice
- 1/4 cup protein or collagen peptides powder, vanilla or plain
- 1-2 tablespoons honey or maple syrup (to taste)
- 1 teaspoon vanilla extract
Chocolate Drizzle Topping
- 1/2 cup chocolate chips
- 1 teaspoon coconut oil
Instructions
- Note: If planning on making your own whipped cream, place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making this recipe to allow coconut cream to separate.
Base Roll
- Mix together all of the base roll ingredients, together until a dough forms. Start without the milk as you may not need it. Add the milk a tablespoon at a time, and keep the dough dry so it is easy to mold into the roll - you don't want it sticky so hold back the milk until you have mixed the batter thoroughly.If your dough is too moist, add a little more almond flour. If too dry, add a little more milk, a tablespoon at a time until the dough holds together.Scoop the dough out onto a piece of parchment paper. Lay another sheet of parchment paper on top, and flatten or roll out the dough that is sandwiched between. Aim for a rectangle about 5-inch by 9-inches square and about ½ an inch in thickness.
Coconut Cream Filling
- If making your own whipped cream, remove the lid from the chilled can then carefully scoop out the solid bit, the hardened coconut that has risen to the top, leaving the coconut “water” in the bottom of the can. You can add the left over coconut water to a smoothie, drink it or discard it.Scoop or spoon it into a stand mixer fitted with the whisk attachment or us a hand held mixer. Beat on high speed until it begins to thicken and peaks form. Be careful not to overmix here, as it could heat the cream and cause it to soften!If using store bought whipped cream, whip in the protein powder, honey and vanilla extract, taste and adjust sweetness if needed.Spread it evenly on the dough, spreading it all the way to the edge. Start with a long end, and use the parchment paper to help you gently and tightly roll the dough up into a log peeling the parchment away from the dough as you go.Chill the log for 15 minutes in the freezer while you melt the chocolate drizzle topping.
Chocolate Drizzle Topping
- Place chocolate chips and coconut oil in small dish and microwave with 15 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Once melted, drizzle over the top of the roll and place back in fridge until ready to serve. Slice into 10-12 slices – each should be about 1-inch thick.Place in the freezer for 30 mins – 1 hour until it has firmed up so when you slice it, it stays round.Keep no bake chocolate cream rolls in a sealed container for 3-4 days in the refrigerator, and then freeze for up to 3 months.
If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
