SHOWSTOPPER DESSERTS
V E G A N C H O C O L AT E & C R A N B E RRY RO U L A D E Serves 10 Takes 30 mins Cost per serve ÂŁ1.19 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 dairyfree natural coconut yogurt 2 x 35g Free From choc bars, melted 20g whole almonds, roughly chopped 20g dried cranberries
1 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. 2 Spoon into the lined tin and press down with the back of a spoon until flat and even. Chill for 10 mins. 3 Meanwhile, mix the yogurt with the remaining cocoa powder in a bowl. 4 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. 5 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. Each serving contains Energy
1533kJ 367kcal 18%
Fat
Saturates
Sugars
Salt
20g 9g 28g 0.1g 29% 43% 31% 2%
of the reference intake. See page 8. Carbohydrate 36g Protein 8g Fibre 3g
For more tempting pudding ideas, visit tesco.com/realfood
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