Christmas is a time when you get homesick – even when you’re home. ~Carol Nelson
The crust:
2 cups almonds
1 cup dried coconut
1/2 cup oats
1/2 cup buckwheat
3 TbSp water
4 TbSp honey (agave, maple syrup for a vegan version)
3 TbSp cacao butter/coconut oil
2 Tsp matcha (green tea) powder
1 pinch of spirulina
1 pinch of salt
The chocolate filling:
2-3 small avocado’s
5 pitted Medjool dates
1/2 cup cocoa powder
1 TbSp honey (agave, maple syrup for a vegan version)
The Nutella cream(optional, for a bûche look):
1,5 cup hazelnuts
3 TbSp coconut sugar
1 TbSp carob powder
1 Tsp vanilla powder
+ The chocolate filling (whereof 2-3 TbSp will be kept to cover your roll, in case you want to make a bûche).
Directions:
To make the crust :
1. Process the almonds, the dried coconut, the oats and the buckwheat – all separately – in a mixer until finely chopped.
2. Melt the cacao butter/ the coconut oil in a bain-marie.
3. In a large bowl, mix together all the ingredients until the composition starts to hold together.
4. Transfer the biscuit composition on a parchment paper, cover it with another parchment paper and roll it to get a homogenous crust.
5. Set aside while you are preparing the fillings.
To make the chocolate filling:
1. Combine the following ingredients: avocado’s, dates, cacao powder, honey – in a food processor until everything is smooth.
2. In case you want to make a bûche of your roulade – put aside 2-3 TbSp of this chocolate filling. The rest you will be using to make the Nutella filling.
To make the Nutella filling:
1. Process the hazelnuts in a mixer to get a finely flour.
2. Combine the hazelnut flower with the rest of the chocolate filling, the coconut sugar, the carob and the vanilla powders.
The rolling:
Spread the Nutella mixture on the biscuit crust cake, completely covering it. Roll up the cake with parchment paper from short side.
Cover the roulade with the rest of the chocolate filling to get a bûche look.
Recipe submitted to Wellness weekend.
La croûte :
1 verre d’amande
1 verre de noix de coco
½ verre de flocons d’avoine
1/2 verre de sarrassin
3 càs de l’eau
4 càs de miel (sirop d’érable, d’agave)
3 càs de beurre de cacao/huile de coco
2 càt de poudre de matcha (thé vert)
1 pincée de poudre de spiruline
1 pincée de sel
La crème au chocolat:
2-3 petits avocats
5 dattes Medjool dénoyautées
1/2 verre de poudre de cacao
1 càs de miel (sirop d’érable, d’agave)
La crème Nutella:
1,5 verre de noisettes
3 càs de sucre de coco
1 càs de poudre de caroube
1 càt de poudre de vanille
+ la crème au chocolat (dont on garde 2-3 cuillères à soupe pour la garniture, si on veut en faire une bûche).
Etapes:
Pour la croûte :
1. Passez séparément au robot culinaire les amandes, les flocons d’avoine, le sarrasin et la noix de coco pour réduire le tout en une farine lisse.
2. Faire fondre le beurre de cacao/l’huile de coco au bain-marie.
3. Dans un grand bol, mélangez tous les ingrédients jusqu’à l’obtention d’une pâte uniforme et qui tienne bien.
4. Déposez le mélange entre deux feuilles de papier de cuisson et rouler la pâte. Mettre de côté.
Pour la crème au chocolat :
1.Melangez les avocats, les dattes, la poudre de cacao et le miel pour obtenir une crème lisse.
2.Si vous voulez en faire une bûche, laissez de côté 2-3 càs de cette même crème. Le reste va être utilisé pour faire la crème Nutella.
Pour la crème Nutella:
1. Mixer les noisettes au robot culinaire jusqu’à l’obtention d’une farine uniforme.
2. Mélanger la farine de noisettes avec le reste de la crème de chocolat, le sucre de coco, la poudre de caroube et la poudre de vanille.
Le montage:
Tartiner le biscuit de crème Nutella. Roulez le biscuit délicatement à l’aide du papier de cuisson. Une fois que votre roulé est fait, placez-le sur une assiette et recouvrez-le de crème au chocolat (vous pouvez vous amuser à dessiner à la fourchette des vagues comme sur une vraie bûche de bois).
Naturelle by Natalia 
Arata delicios! Deja imi ploua in gura 🙂 Felicitari Natalia!
Daca ploua in gura e de bine, nu, Ella ;)?
Multumesc!
Arta! Imi place foarte foarte mult! Si citatul lui C. Nelson. 🙂
Da, citatul mi a placut f mult incat mi am zis ca trebuie sa faca parte din ‘decor’. O seara faina!
L-am “imprumutat” si eu pentru coverul de pe contul personal pe FB. Multumesc! Si sarbatori fericite!
L am pus si eu pe FB! Craciun fericit, Camelia!
Multumesc!
This is like a “Christmas Log”? Looks and sounds so delicious, once again…:)
Thank you, Signe!
That looks so good! Love chocolate, matcha, and nuts!
Enjoy the holidays! 🙂
I am happy that I am not the only one to love this combination, Silvia!
That looks beautiful and delicious, Natalia!
Thank you, Jenny!
Ok, I promised myself not to read your posts in the evening, cos my stomach always makes a little revolution when my eyes spot your fab delicatessen! But, this picture was stronger… Oohh, both look soooo goood !
You still haven’t refused my proposal…….
And I love your photos again!
I thought that you forgot about your proposal 😉
Drooling………
Wow – that is outstanding. What an awesome effort to recreate this with raw ingredients. I’ve never had roulade but I’d sure jump straight to the raw version.
Exceptional! super reteta 🙂
🙂
That looks to beautiful to eat! When are you going to invite all of us for coffee and sweets? 😉
One day, Marika, one day 😉
O my word! That looks incredible!! Haha, I’m with Marika, I would come over in a heartbeat to be served something like this 😉 Enjoy the holidays!
Bedankt, Sonja! het was rap op 😉
Mmmm, ce bunatate, ciocolata si nuci si un aspect atragator !
Multumesc, Geta! te pupic!
Looks so yummy and delicious! Another recipe which must be tried!
Thank you, Gordana!
I tried this recipe for Christmas (I didn’t get all right ingredients, but that didn’t matter) and it is delicious – as all your other recipes. Merry Christmas to you and Your Family!
Oh my, matcha and chocolate, talk about great reasons to make this roulade. Are you going to start your own bakery Nat? You’d have no end of customers.
How creative! What a lovely holiday treat! Thanks so much for sharing it at Raw Foods Thursdays!
Coup de coeur pour cette recette ! 🙂
Waw, What a beautiful tasty creation. Mmmmmm
. 😉
Magnifique !!!
Merci pour la traduction, SUPER…