Chocolate Coconut Roll with Raspberries (No-Bake)

Even though the roll looks like a masterpiece, its preparation is very quick and simple. Since it cuts nicely into slices, it is suitable for various celebrations, gatherings, and parties. Children will gladly help you in the preparation, but we advise you to keep an eye on them, as they might end up eating the filling, dough, or raspberries along the way.

Details

Preparation Time: 30 minutes
Cooking Time: 0 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 8

Ingredients

Dough

300 g Breadcrumbs, dried
2 spoons Alcohol, Rum
50 g Powdered sugar
2 spoons Cocoa, powdered, unsweetened
pieces Milk, whole milk

Filling

100 g Butter, unsalted
100 g Powdered sugar
50 g Coconut, flakes
100 g Raspberries
pieces Powdered sugar
pieces Coconut, flakes

Steps

Finely grind the biscuits and transfer them to a larger bowl, where you mix them with cocoa powder, powdered sugar, and rum. Add just enough milk to form a compact dough that doesn’t stick to your fingers. It’s best to knead the dough with clean hands.
Cream the softened butter and powdered sugar until smooth. Add the coconut flour and mix well with a spoon or mixer until you get a uniform cream.
Place a larger piece of parchment paper (or food wrap) on your work surface and sprinkle it with powdered sugar. Roll out the dough into an even rectangle (about 0.5 cm thick) and spread the coconut filling over it. Arrange the raspberry halves on top of the filling.
Carefully roll the dough into a log using the parchment paper, wrap it in food wrap, and refrigerate for at least 2 hours to cool and firm up.
Take the chilled roll out of the refrigerator and carefully remove the wrap. Roll it in coconut flour, slice it into pieces, and serve.

Nutrition Information (Per 100g)

Calories: 399.86 kcal
Fat: 16.39 g
- Saturated Fat: 10.11 g
Carbohydrates: 54.78 g
- Sugars: 22.81 g
Protein: 6.01 g
Fiber: 2.73 g