Equipment: Food processor, blender, spatula, measuring cups, parchment paper, sharp knife, cutting board, rolling pin, tweezers (optional)
Serving size : 4-5 people

Ingredients:

The base:

• ¾ cup raw almonds, soaked and dehydrated
• 10-15 Medjool pitted dates
• 2 tbsp cacao powder
• 1 tbsp organic almond flour
• 2 tbsp agave nectar
• ¼ tsp sea salt

Instructions:

1. Pulse the almonds in a food processor until chunky.
2. Add the dates, cacao powder and pulse again. If you add 10 dates and the mixture is not sticky enough, add the 5 dates.
3. Add the remaining ingredients of the base
4. Line a cutting board with a parchment paper and put the base recipe on it. Cover with another parchment paper
5. Using the rolling pin, make up and down movements to flatten the base (be careful not to make it too thin or else it will break when rolling later). Using a knife, cut the edges to make a square shape

Ingredients:

The vanilla cream filling:

• 1 cup raw cashews, soaked and dehydrated
• ¼ cup almond milk
• 2 tbsp agave nectar
• 2 tbsp filtered water
• 2 tbsp agave nectar
• 5 drops vanilla drops, non alcoholic
• 3 drops liquid stevia, non alcoholic (optional)
• 1/4 tsp sea salt
  —————-
  1 tbsp melted coconut oil

Instructions:

1. Add all the ingredients of the vanilla cream to the blender EXCEPT the coconut oil.
2. Add the coconut oil and blend again until smooth.
3. Pour the vanilla layer on top of the base layer
4. Roll carefully like a swiss roll
5. Put in the freezer for 1 hr before serving

Storage:
Store in the fridge for 1 week or in the freezer for 2 weeks.