Strawberries and cream chocolate roulade

Tales of a Kitchen / Strawberries and cream chocolate roulade

Last weekend I stumbled upon the most random, yet exciting fact: May 21 is National Strawberries and Cream Day in the US. TBH I did not spend a lot of time researching the veracity of this information, nor do I care about its accuracy all that much because in a matter of seconds I declared May 21 Strawberries and Cream Day in my kitchen. And my kitchen is my tiny little universe so that’s all that really matters. I rolled up my (non existent) sleeves (still quite warm in Perth) and got cooking.

Tales of a Kitchen / Strawberries and cream chocolate roulade

HOW RIDICULOUS DOES THIS LOOK.Tales of a Kitchen / Strawberries and cream chocolate rouladeTales of a Kitchen / Strawberries and cream chocolate roulade

SERIOUSLY.

Tales of a Kitchen / Strawberries and cream chocolate rouladeAre you sitting down? Because I am about to rock your world. You ready? Here goes… This beautiful dessert requires only 6 ingredients!! Plus 2 optional ones, if you want to take an extra fancy step. But yes, 6 basic ingredients which you probably already have in the pantry. Here’s more. It only takes about 10 to 15 minutes to make!! Ridiculous, I know.

Tales of a Kitchen / Strawberries and cream chocolate roulade

Tales of a Kitchen / Strawberries and cream chocolate roulade

Tales of a Kitchen / Strawberries and cream chocolate roulade

So let’s get making.

Strawberries and cream chocolate roulade

Serves 6 – 8

Ingredients

  • 200g almond meal
  • 100g coconut nectar or maple syrup
  • 20g cacao powder + more for topping
  • 5-6 TBSP of thick, coconut yogurt or your favorite yogurt (I used the vanilla Coyo coconut yogurt; if you’re using a plain, natural flavored yogurt, mix in a drop of vanilla essence, 1/2 tsp maple and whisk in a small bowl until it fluffs up)
  • 5 large strawberries
  • optional: 1 tsp pomegranate molasses + 1/2 tsp maple sugar or coconut sugar
  • 2/3 tsp chia seeds

Instructions

  1. Puree the strawberries with molasses and maple sugar (if using) then scoop into a bowl. Mix in the chia seeds and set aside.
  2. Add almond meal, coconut nectar/maple syrup and cacao powder to a bowl and mix until you get a sticky dough.
  3. Flatten and roll the dough on a flat surface lined with baking paper until you get it really thin, about 3mm thin, similar to a pizza base. A rolling pin works well for this, just make sure you add baking paper between the dough and the rolling pin, otherwise things can get very sticky very fast.
  4. Spread the coconut yogurt on the chocolate roulade, leaving 1 cm free on all sides.
  5. Spread the strawberry jam on top of the yogurt.
  6. Now gently begin to fol the roulade, pressing ever so lightly, careful not to squeeze all the filling out.
  7. Add a final dusting of cocoa powder, slice with a sharp thin knife, serve with fresh strawberries & enjoy!

Keeps well in the fridge for up to 3-4 days (if it makes it that long).

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