Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Dark Chocolate Swiss Roll

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Flora & Vino
  • Total Time: 1 hour
  • Yield: 8-12 servings
  • Diet: Vegan

Description

Vegan dark chocolate swiss roll with coconut swirl rolled in chocolate cake with a 2-ingredient chocolate ganache.

Ingredients

Chocolate Dough

  • 1 1/2 cup super-fine almond meal
  • 10–12 large gooey Medjool dates, pitted
  • ¼ cup raw cacao powder
  • 2–3 TBSP almond milk

Coconut Swirl

  • 1 5.4 oz. can coconut cream
  • 1–2 TBSP pure maple syrup (to taste) 

Chocolate Ganache

Instructions

  1. Line a square baking dish with parchment paper and set aside. 
  2. To make the chocolate dough, place all ingredients in a high-speed blender or food processor and process until you have a smooth consistency.  
  3. Spread the dough evenly into the lined baking dish, pressing down with your fingers to form an even layer. Transfer the baking dish to the freezer for 10 minutes to chill while you make the coconut whip. 
  4. Add the coconut cream and maple syrup to a large mixing bowl and use a hand-held mixer to whip it up.
  5. Remove the baking dish from the freezer and carefully remove the dough out of the dish by lifting the parchment paper. Spread the coconut whip on top of the chocolate dough in an even layer using a spatula or the back of a spoon.
  6. Slowly start rolling up the dough from one side until you have a firm roll.  Place the roll back into the freezer while you prepare the chocolate ganache. 
  7. To make the chocolate ganache, melt the dark chocolate bars and almond milk in a medium pan on the stovetop. Stir until it’s well-combined, thick, and spreadable. 
  8. Remove the roll from the freezer and pour the chocolate ganache on top in an even layer. Sprinkle with optional toppings, like unsweetened shredded coconut and shaved dark chocolate. 
  9. Transfer the roll back to the freezer for 5 minutes until the dark chocolate ganache hardens.
  10. Slice the swiss roll into small rounds and serve immediately.
  11. Store leftover Vegan Dark Chocolate Swiss Roll in the freezer. Allow the roll to sit at room temperature for ~5 minutes before eating for the best texture and consistency!

Notes

I highly recommend using a hand-mixer for the coconut whipped cream- it’s very difficult to achieve the same consistency hand-mixing with a fork!

Recipe adapted from The Tasty K: Vegan Swiss Roll

  • Prep Time: 60 mins
  • Cook Time: 0 mins
  • Category: Dessert
  • Method: Stovetop, Freezer
  • Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free

Find it online: https://www.floraandvino.com/vegan-dark-chocolate-swiss-roll/