Chocolate Mini Rolls

Servings: Makes: 12

Nutritional Information:

Per mini roll (80g)
Calories 329, Fat 21g, Saturates 6.9g, Carbohydrate 33g, Sugars 17g, Fibre 4g, Protein 5.6g, Salt 0.34g


Ingredients

For the sponge

150ml (2/3 cup)
100g (1 cup)
50g (1/3 cup0
125g (1/2 cup)

For the cashew cream

For the coating

Method

1

Preheat the oven to 180°C/355°F/Gas 4. For the sponge, stir the cider vinegar into the plant-based milk and leave to curdle slightly, creating buttermilk. In a bowl add the self-raising flour, caster sugar, baking powder, cocoa powder, butter and buttermilk, and beat with a wooden spoon or an electric mixer until smooth. Pour the mixture into a shallow, greased tray and bake for 10 minutes.

2

Remove the sponge from the oven and allow to cool slightly; whilst the sponge is still warm, roll it up length-ways and then un-roll it, this should stop the sponge from cracking.

3

For the cream, add the cashews, vanilla, agave syrup and water to a food processor and blend until smooth. Once the sponge is completely cool spread the cream evenly onto it. Cut the sponge length-ways into three equal pieces and then each length into four pieces and roll them up.

4

Place in the fridge to cool for 1-2 hours, (or alternatively, place in the freezer for 30 minutes). Remove the rolls from the fridge and dip into the melted chocolate. Once all the rolls are coated, transfer to the fridge again to set.

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