Berry Roll Cake

In today’s fast-paced world, our days are often packed with various activities, from work and school to sports and social engagements. When life gets hectic, it’s crucial to have convenient, energy-boosting foods readily available in our refrigerators. That’s why I am excited to share a delectable vegan recipe that will keep you fueled and nourished even on your busiest days. Prepare to indulge in this quick and nutritious delight that can be easily prepared and enjoyed whenever you need a revitalizing pick-me-up.

I always post my recipe reels on instagram, here is the link to this recipe reel – Berry Roll Cake Recipe.

Ingredients (base):

• 6-8 dates (soaked in water for 1-2 hours and drained)
• 100g almond flour 
• 50g oats
• 50g coconut flour
• Salt to sprinkle 
• 2 tablespoons coconut oil

Ingredients (berry filling):

• 100g fresh strawberries
• ~80g frozen raspberries 
• 8-10 dates (previously soaked in water and drained)
• 4 tablespoons chia and/or hemp seeds – I used both
• 2 spoons coconut or almond flour

Chocolate glaze:

• 1/2 cup dark chocolate chips 
• 1 tbsp coconut oil 

Instructions:

1. In blender pulse almond, coconut flour and oats.
2. Add dates, salt, and coconut oil. Blend until it’s combined
3. The mixture should be sticky and warm. Wrap it in plastic and rest it until it cools down.
4. Using the rolling pin roll out the mixture to in rectangle shape to 5mm thickness.
5. Next, make the Berry filling. Blend dates, strawberries and raspberries into a purée.
6. Add chia and hemp seeds, and blend well.
7. Add and mix in the coconut or almond flour.
8. Scoop and spread the filling onto the cocoa base. 
9. Slowly roll the dough. The base may start to break but that’s ok!
10. Melt dark chocolate with coconut oil and spread it over the roll cake.
11. Decorate it as desired. I did it with fresh fruits, golden flakes.
12. Let the roll cake rest in refrigerator for 30 minutes to an hour.
13. Cut in little rolls and enjoy. Cake may be stored in an airtight container for a week or up to 3 months in the freezer.