Coconut Cream Roulade

Ingredients

• 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
• 2 tablespoons coconut oil, liquified
• 1 tablespoon vanilla extract
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1/8 teaspoon vanilla stevia

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 (or more as desired)

Instructions

1. Add the squash, cashew milk, honey, coconut oil, vanilla, salt, baking soda, and stevia to the blender or food processor. Puree until smooth. Transfer to a mixing bowl.
2. Add the sifted coconut flour and cocoa powder. Mix with an electric mixer.
3. Scoop the dough onto a piece of unbleached parchment paper using a flexible silicone spatula. Flour the top slightly with cocoa powder and roll to about 9 x 11.5 inches. (I like to go around the edges of the dough with my hands, pressing the dough in to help make a nice rectangle while I’m rolling it out.)
4. Bake at 350 degrees for about 30 minutes.
5. Note: It won’t seem cooked through until it’s cool.
6. Allow to cool completely (about two hours).
7. Spread the filling (recipe follows) evenly and roll.
8. Store and serve at room temperature. Top with whipped coconut cream and raspberries.

Coconut Cream Filling
1. Combine all of the ingredients in a mixing bowl. Store at room temperature.