Chocolate Brownie Swirl Roll
(click on image to enlarge)
Makes 4 Rolls
I’m actually still in the process of perfecting this, but here is what I started with and it is already a family favorite. This is best kept in the freezer and has a nice soft/crunchy texture to it. The hardest part about this recipe (besides needing the right equipment) is not eating all the brownie batter while waiting for it to dry! I barely had any left to make this piece you see here because of my nibbling! (So I actually doubled the original recipe that I made. I hope it turns out the same.) If you don’t want to go through the trouble of making and assembling this with the vanilla cream, it also makes great brownies (an try putting jungle peanuts on top!) Yum!
Ingredients
- ¼ cup Yacon Syrup
- ¼ cup Raw Honey
- ⅔ cup Maple Syrup
- 1 cup Cacao Powder
- ⅔ cup Cacao Nibs
- 1 teaspoon Goji Powder
- 2 tablespoons (heaping) Raw Almond Butter
- ⅔ cup Cacao Butter
- ½ cup Coconut Butter/Oil
- ¼ cup water (more or less)
Preparation
Chocolate Brownie: Put all the ingredients in a Vita-Mix or very high powered blender (you’ll need it). Blend until smooth. Place batter on 1 or 2 teflex sheets and spread 1/4 to 1/2 inch thick. Dehyrate for 24 – 36 hours. (Half way through remove from teflex sheet (carefully)). It will still be a little soft. Move to parchment or wax paper & place in the refrigerator to firm a little before going to assembly step.
Vanilla Filling:- 1/2 c. cashews or macadamia nuts (soaked for 4+ hrs)
- 1/2 c. coconut meat (of young coconut)
- 2-3 T. coconut water/juice (from young coconut)
- 1/4 c. light agave nectar
- 1/4 c. coconut oil
- 1 T. vanilla extract pinch of sea salt
The Vanilla Filling is a very slight alteration from the Vanilla Cream recipe in the “Raw Food, Real World” cookbook. Place all the ingredients in a Vita-Mix or high powered blender (again, you’ll need the horse power to really blend this). Chill in the refrigerator.
Assembly: With the Brownie flats on wax or parchment paper, spread the vanilla filling thinly on top. Carefully roll the brownie and wrap in parchment/wax paper and freeze. Before you are ready to eat, take it out of the freezer for 5-10 minutes. Cut into bite-sized pieces. Refreeze whatever you don’t eat.
Comments
naturesbounty writes: (February 19, 2008)
that looks scrumptious!
tortue writes: (February 19, 2008)
wow, that looks delicious! yay, i’ve got a new recipe to try! thank you =)
Allison writes: (February 19, 2008)
Oh my goodness, it’s like a Little Debbie swiss cake roll, but way better!!
kandace writes: (February 19, 2008)
Hello there, dream come true!
laurao writes: (February 20, 2008)
Yep! I didn’t have the intention of making a mock-healthy-version of a traditional treat (but much tastier). But it seems this will be a crowd-pleaser of even non-raw-foodies ;) Enjoy!
myrawlife writes: (February 20, 2008)
It does look like a Little Debbie swiss cake roll, and definately making my chops water! Yum yum…I can’t wait to try this! :)
angie writes: (March 01, 2008)
Wow! I need a Vita-mix.
carrie6292 writes: (March 07, 2008)
Do you think you can make this with all agave instead of the other liquids? I don’t care for maple syrup and i cannot find Yacon Syrup.
laurao writes: (March 07, 2008)
I bet you can use agave. It might taste a little different, but very yummy none-the-less! Let me know how it comes out.
daliwonderlnd writes: (June 03, 2008)
What is cacao butter and goji powder? Is cacao butter the same thing as coco butter? Do I sound completely ignorant right now? Hahaha…Sorry but I’m kinda new to some of the more obscure ingredients in raw cooking. Also, will cashew butter work in place of almond butter?
tiggerbounce writes: (July 24, 2008)
Made this and LOVED it! YUM!
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