• 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.