Sweet Coconut Swirl
- Traditional Hungarian dessert.
- Makes x2 long rolls (approx. 22-24cm long)
- Soft texture, with a rich flavour.
- Pretty looking tea-time treat.
300g of oatmeal
3-4 Medjool Dates (remove stones/pits), squashed into a paste (omit if using biscuit crumbs).
2-3 heaped Tbsp of Raw Cacao Powder
100g Coconut Oil.
100g Desiccated Coconut, 50g for the filling and the rest for coating the rolls.
70-100ml Milk Substitute, depending on how dry your crumbs are.
- Put the oatmeal/crushed biscuits into a mixing bowl
- Add the Cacao Powder (and Medjool date paste, if using oatmeal) and mix in a few dessert spoonfuls of milk substitute at a time until you have achieved a dough.
- Then put this aside. In another mixing bowl mix the coconut butter, icing sugar and desiccated coconut until you have a smooth paste.
- Then get out a pastry board and lay a large sheet of foil over it. Liberally cover it with desiccated coconut.
- Roughly divide the chocolate dough mixture and roll it out on the top of the desiccated coconut. If it is too crumbly to roll, use your fingers to press the mixture evenly across the sheet.
- Then spread half of the coconut butter filling on top.
- Then with the help of the foil, carefully roll it up as you would with a Swiss Roll. The roll will be covered with foil.
- Repeat the above steps with the other half of the mixture.
- Place both rolls on a plate or tray in the fridge overnight.
- Remove from the fridge around 10-15 minutes before serving. Choose a serving plate and dust with more desiccated coconut.
- Using a large, sharp knife, cut the roll into approximately 1 cm thick slices and arrange in a spiral or other attractive pattern on the serving plate.
- Any leftover pieces and/or the second roll can be stored for 2-3 days in the fridge.