Coconut Cream Roulade

Ingredients:

• 2 tablespoons coconut oil, liquified
• 1 tablespoon vanilla extract
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1/8 teaspoon vanilla stevia
• 2 tablespoons
• 1/2 cup cooked butternut squash (I have been told that canned sweet potato works too.)
• 3/4 cup cashew milk
• 1/3 cup coconut flour, sifted
• 1/4 cup honey
• 3 tablespoons cocoa powder

Instructions:

Start with adding the squash, cashew milk, honey, coconut oil, vanilla, salt, baking soda, and stevia to the blender or food processor and then add the psyllium husk powder last. Puree until smooth and transfer to a mixing bowl.

Add the sifted coconut flour and cocoa powder and mix with an electric mixer. Scoop the dough onto a piece of unbleached parchment paper using a flexible silicone spatula and flour the top slightly with cocoa powder and roll to about 9 x 11.5 inches.

Bake at 350 degrees for about 30 minutes and allow to cool completely (about two hours). Spread the filling evenly and roll and store and serve at room temperature. 

Ingredients for the coconut cream filling:

• 1.5 cups Coconut Cream Concentrate, melted (or try Lexie’s recipe)
• 1/2 cup honey
• 1/4 cup + 2 tbsp water (or slightly more as needed)
• 1 tablespoon vanilla extract
• 1/8 teaspoon liquid vanilla stevia