Go Back

Almond Coconut Swiss Protein Roll

This no bake,wholesome almond coconut swiss roll is the perfect dessert everyone will love. The dough is delicious, made from almond and coconut flour, enriched with vanilla protein powder. The filling is smooth, creamy coconut whipped frosting. A sweet treat that’s rich, creamy and surprisingly good for you.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword almond coconut swiss protein roll, almond swiss protein roll no bake, clean eating dessert or snack, no bake almond swiss roll, no bake protein swiss roll
Servings 10

Ingredients

Base Roll

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 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
  • 1/2 cup protein or collagen peptides powder, plain or vanilla
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon vanilla extract

Topping

  • Rainbow sprinkles

Instructions

  • Note: 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. If your dough is too moist, add a little more almond flour.
    Roll the dough out onto a piece of parchment paper, into a rectangle. I find it easiest to place another piece of paper over top of the dough and roll it out that way.

Coconut Cream Filling

  • Remove the lid from the chilled can then carefully scoop out the solid bit, the hardened coconut cream 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 the hardened cream into a stand mixer fitted with the whisk attachment or use 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!
    Whip in the protein powder, honey and vanilla extract, taste and adjust sweetness if needed.
    Spread the filling over the dough. Start with a long end, and use the parchment paper to help you gently and tightly roll the dough up into a log. Place in the freezer for 30 mins – 1 hr until it has hardened.
    Add a little extra filling to the top/sides of the log and sprinkle with the sprinkles. Cut into slices and enjoy!
Print Recipe