Raw Coconut Roulade

I have another sweet snack for you. The ideal combo of coconut, cocoa, and coffee is all you need to satisfy your sweet tooth and this recipe is super easy, just check that out!


Cocoa base:

  • 200 g whole grain biscuits

  • 3 tbsp cocoa

  • 5 tbsp shredded coconut

  • 2 tbsp honey

  • 1 tbsp dark rum

  • 100 ml black coffee

Coconut filling:

  • 50 g shredded coconut

  • 2 tbsp honey

  • 50 ml coconut oil


  1. Shred the whole grain biscuits in a shredder or by hand to create a soft crumb.

  2. Add cocoa, shredded coconut and mix the dry ingredients until well combined.

  3. Then add some honey to sweeten it up, dark rum and coffee, and mix well until all is combined and the paste is thick.

  4. Use one thin transparent plastic film on bottom and one on the top of the paste and roll up to about 0.5 cm thick layer.

  5. Now create the filling by mixing shredded coconut, honey, and coconut oil and spread evenly over the cocoa base.

  6. Use the bottom transparent film to roll up a pastry to a roulade and gently press with your hands to tighten it up.

  7. Store in the fridge for at least one hour before serving.



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