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Vegan chocolate and cranberry roulade recipe

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This decadent pudding is vegan, dairy- and gluten-free, so everyone can get stuck in. Ready in just 30 minutes with no baking necessary, this vegan chocolate roulade recipe is the perfect treat for those larger-than-expected family gatherings or last-minute dinner parties. With cocoa-spiked coconut yogurt and a sprinkling of tart cranberries, what's not to love? See method

Serves 10
30 mins to prepare
367 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

100g Free From porridge oats
150g ground almonds
2 x 180g packs medjool dates, pitted
2 tsp vanilla extract
90g cocoa powder
250g The Coconut Collaborative dairy-free natural coconut yogurt
2 x 35g Free From chocolate bars, melted
20g whole almonds, roughly chopped
20g dried cranberries

Each serving contains

Energy
1535kj
367kcal 18%
Fat
20g 29%
Saturates
9g 43%
Sugars
28g 31%
Salt
0.1g 2%

of the reference intake
Carbohydrate 36.4g Protein 8.2g Fibre 3.1g

Method

Line a 30 x 20cm rectangular tin with nonstick baking paper. Put the oats in a food processor and blitz until fine. Add the ground almonds, pitted dates, vanilla extract, 75g cocoa powder and 150ml cold water and blitz again until well combined.
Spoon into the lined tin and press down with the back of a spoon until flat and even. Chill for 10 mins.
Meanwhile, mix the yogurt with the remaining cocoa powder in a bowl.
Take the tin out of the fridge and transfer the dough on the baking paper to a work surface. Spread with the chocolate yogurt, leaving a 2cm border around the edge. Use the baking paper to gently roll up the roulade, starting from one of the short ends, taking care not to squeeze out the filling.

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Put on a serving plate, seal-side down. Spoon over the melted chocolate, allowing it to drip down the sides, then scatter with the chopped almonds and cranberries. Store in a sealed container in the fridge for up to 3 days.