Vegan chocolate and cranberry roulade recipe
This decadent pudding is vegan, dairy- and gluten-free, so everyone can get stuck in. Ready in just 30 minutes with no baking necessary, this vegan chocolate roulade recipe is the perfect treat for those larger-than-expected family gatherings or last-minute dinner parties. With cocoa-spiked coconut yogurt and a sprinkling of tart cranberries, what's not to love?
See method- Serves 10
- 30 mins to prepare
- 367 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 100g Free From porridge oats
- 150g ground almonds
- 2 x 180g packs medjool dates, pitted
- 2 tsp vanilla extract
- 90g cocoa powder
- 250g The Coconut Collaborative dairy-free natural coconut yogurt
- 2 x 35g Free From chocolate bars, melted
- 20g whole almonds, roughly chopped
- 20g dried cranberries
Each serving contains
- Energy
- 1535kJ 367.0kcal
- Fat
- 20g
- Saturates
- 9g
- Salt
- 0.1g
- Sugars
- 28g
of the Reference intake
Carbohydrate 36.4gProtein 8.2gFibre 3.1g
Method
- Line a 30 x 20cm rectangular tin with nonstick baking paper. Put the oats in a food processor and blitz until fine. Add the ground almonds, pitted dates, vanilla extract, 75g cocoa powder and 150ml cold water and blitz again until well combined.
- Spoon into the lined tin and press down with the back of a spoon until flat and even. Chill for 10 mins.
- Meanwhile, mix the yogurt with the remaining cocoa powder in a bowl.
- Take the tin out of the fridge and transfer the dough on the baking paper to a work surface. Spread with the chocolate yogurt, leaving a 2cm border around the edge. Use the baking paper to gently roll up the roulade, starting from one of the short ends, taking care not to squeeze out the filling.
- Put on a serving plate, seal-side down. Spoon over the melted chocolate, allowing it to drip down the sides, then scatter with the chopped almonds and cranberries. Store in a sealed container in the fridge for up to 3 days.
- See more Christmas desserts
