Although technically not breakfast. Some mornings, after hitting the alarm to snooze three times. I have precisely thirty minutes to get ready and out of the house. Which means, resorting to opening a small container from the fridge and eating one of these sugar free summer rolls – with my essential morning coffee before heading off to work. Not the go-to-breakfast I recommend eating, but quick and so-incredibly-tasty.
These chocolately-moreish-rolls with their white fluffy coats, have been a staple in my fridge for the last two weeks. It’s been my go-to snack in between bao-making and Bao Town preps. I usually sit in amongst trays of baos, with flour on the floor and sticky hands. I have a quick coffee (or tea), and chew down on one of these delectable logs before returning to the kitchen.
Apart from a good old snack, these rolls have even also made an appearance at dessert time – because they are that good (and they’re in the fridge staring at me!). Round Eye has also being getting into these summer rolls, requesting that we have some every week, “for snacks” he says. Seems they’re quite the house favourite.
Lucky for you they’re guilt free, super-dooper-easy to make. And they last for a week in the fridge. Win-win.
SUGAR FREE SUMMER ROLLS
½ CUP WHOLE NATURAL ALMONDS
¼ CUP DESSICATED COCONUT (OR SHREDDED), PLUS EXTRA FOR ROLLING
¼ CUP COCONUT OIL
50G UNSALTED BUTTER, SOFTENED
¼ CUP RICE MALT SYRUP
¼ CUP COCOA POWDER
PINCH OF SALT
LET’S GET COOKING
Blend the whole natural almonds and coconut in your food processor with the blade attachment until fairly fine. I don’t mind if mine is mostly fine with some bigger bits, adds to the texture.
Add the coconut oil and butter, blend until smooth.
Add the cocoa, rice malt syrup and salt and blend again until well combined.
Pour the mixture into a loaf tin lined with baking paper, ensure it is level by tapping the tin on your bench to spread the mixture out. Freeze until firm.
Remove the firm mixture from the loaf tin and cut into short logs and roll in dessicated coconut.
Makes 10 to 12 rolls. Keep refrigerated and will keep for a week.