Chocolate Swiss Roll with Peppermint Cream

The Bake Off is back and I just couldn’t help myself… Chocolate Swiss Roll? With a creamy mint filling? Oh go on then! This recipe feels like a cross between our chocolate mint truffles and raw cinnamon and raisin swirls, which you may be familiar with if you’re a regular customer. It’s vegan, gluten free and refined sugar free with natural sweetening instead from dates and a little brown rice syrup. I’ve chosen to make my own chocolate for the coating, but melted store bought chocolate will work just as well – just make sure you choose a good quality, organic Fairtrade brand. If you’re a fan of mint chocolate then this is the perfect healthy treat… watch this space, it may just appear at some of our events very soon!

Before I dive into the recipe, let’s talk a little bit about peppermint. We all know this plant is a helpful digestive aid – menthol, the active oil in mint, is antiseptic and antibacterial and great for soothing stomach upsets, removing excess gas, and relaxing the muscles of the GI tract. What most people don’t know though is that peppermint is also an adaptogen, meaning that it can help balance the body in whatever way is needed.

Quick science lesson over… let’s bake!

Chocolate Swiss Roll with Peppermint Cream
(VE, GF, Refined Sugar-Free)

Serves: 8-10
Prep Time: 30 minutes
(+15 mins if making homemade chocolate for coating)

Ingredients

Chocolate dough:

  • 75g gluten free oat flour
  • 75g ground almonds
  • 20g raw cacao powder
  • 100g dates
  • A pinch of Himalayan salt
  • 2 tbsp water

Peppermint cream:

  • 100g creamed coconut
  • Approx 100ml boiling water
  • 1 tbsp brown rice syrup
  • ½ tsp organic peppermint extract (I used Steenbergs)

Chocolate coating (optional):

  • 30g cacao butter
  • 15g raw cacao powder
  • 1 tbsp brown rice syrup
  • A pinch of Himalayan salt

Method

  1. Combine all of the ingredients for the dough in a food processor until it begins to come together. Shape the dough into a oblong and roll out with a rolling pin until just under a cm thick.
  2. Melt the creamed coconut in a saucepan adding the boiled water a little bit at a time, making sure to stir all the time, until the desired consistency is reached. Mix in the syrup and peppermint extract.
  3. Spread the cream equally over the rolled out dough with a spatula and carefully roll into a spiral.
  4. To make the chocolate coating, melt the cacao butter then stir in the syrup, cacao powder and salt until fully combined. Pour the chocolate over the swiss roll and put in the fridge to firm up. Garnish with desiccated coconut!

 

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