This Vegan Chocolate Swiss Roll is by far one of the best desserts I have created in a while! With a crunchy chocolate shell on the outside, a soft chocolate dough beneath and a creamy coconut filling, it makes the perfect combination for a heavenly treat! I must admit, I got totally surprised when creating this beauty. I had a vague idea in mind and played around with some ingredients, when all of the sudden this super pretty and yummy roll of goodness came out! 🙂 This Vegan Chocolate Swiss Roll is not only much healthier than the original, but also extremely tasty!
As all of my desserts, it is refined sugar-free and only naturally sweetened, which makes it an even better treat. I’m really proud of this one, as we had friends visiting Cyprus over the weekend (both meat eaters) and they absolutely LOVED it. I only managed to eat one piece myself, that’s how quick it was gone…. 🙂
One of my followers suggested adding in cherries, which I’ll definitely try next time to make it even better and add a fruity twist!
The size of my baking tin is 20cmx20xm (8"x8")
- Chocolate dough:
- ¾ cup almond meal
- ¾ cup oat flour (gluten-free if desired)
- 10 Medjool dates, pitted
- ¼ tsp ground vanilla bean
- ¼ cup raw cacao powder
- 2-3 Tbsp water
Coconut whip cream:- 1 chilled can full fat coconut cream (only the hard part)
- 1 Tbsp maple syrup
- ¼ tsp vanilla extract
Chocolate:- EITHER
- 200gr of melted dark vegan chocolate
- OR
- ⅛ cup coconut oil, melted
- ½ cup raw cacao powder
- 3 Tbsp maple syrup
Toppings:- Desiccated coconut
- Crushed almonds
- For the dough, simply place all the ingredients in a high-speed blender and mix until you get a smooth dough.
- Line a square baking tin with parchment paper. Once the dough is ready, spread it evenly in the tin, pressing down with your fingers.
- Place the baking tin in your freezer for 10 minutes.
- Prepare the coconut whip by scooping out only the firm part of cream from the can and placing it in a chilled bowl. Add the remaining ingredients and use a mixer to whip it up.
- Take out the dough from the freezer, take it out of the tin with the parchment paper and evenly spread the coconut whip on top.
- Slowly start rolling up the dough from one side until you have a firm roll.
- Place the roll back into the freezer and melt/ prepare your chocolate.
- Either melt your vegan dark chocolate or whisk together the ingredients for your homemade chocolate sauce.
- When ready, pour the chocolate over the roll, add toppings and let it dry in the fridge or freezer.
- Let sit at room temperature for 5 minutes before eating when storing in the freezer!
If you decide to give this Vegan Chocolate Swiss Roll a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag it #thetastyk on Instagram! I love seeing what you come up with. Cheers and enjoy!
For more delicious and healthy recipes like this Vegan Chocolate Swiss Roll, check out my Vegan Twix Bars or these Salted Caramel Chocolate Slices!
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I love the recipe and i want to try it
I think it needs more liquid… my dough was way dry.
Oh really? 🙁 Mine was really juicy, maybe because my Medjool dates were very juicy and soft.
Did you soak your dates in water before adding it to the mixture?
No 🙂 my blender is quite strong and soaking the dates would result in a sticky mess that’s very difficult to handle…
I’ve already made this swiss roll twice and both turn out to be delicious! My family and friends love it, so I’m gonna make it for a thrird time now 🙂
The only thing that I noticed is that I needed to use more than 10 dates for a nice consistency of the dough. I guess mine were too small. I also like it with less chocolate for the covering, but that’s only my preference!
Overall 10/10 dessert. Thank you very much for sharing!
Yay! 🙂 So happy you and your family and friends like it! My friends loved it, too and they’re very far from being plant-based/vegan/healthy eaters 🙂 I feel like it’s a great desserts recipe for anyone!
Yeah, I’m based in Cyprus at the moment and before that in Israel, so I get the big juicy Medjool dates right from the palm trees :-). I guess I should add that to the recipe, that you might need more if you use smaller ones! Thanks! 🙂
hey! this looks so good, but for some reason the video won’t load…
Hm, I just checked it but for me it loads normally so it should be an issue with your browser or player
This is sooooo good dessert! I just made it and tried it immediately. It’s finger licking good! I’ve just had a problem with the coconut cream. What kind of cream do you use? Mine didn’t whipped…but it’s still tasty.
Yay! So happy you like it! 🙂 You gotta make sure that you buy the canned full fat coconut cream and chill it in the fridge overnight. Once you open the can the firm cream part should separate at the top of the can (only this part you use for the cream). Some brands work great, while others don’t. I guess it’s all about trying. I’m based in Cyprus right now and have only found 2/5 brands that work well…
Thank you soo much. I used a cream in a jar and it’s very hard. It is actually a whole coconut grinded smooth, it is not like cream. Next time 🙂
Any suggestions for swapping out the oat flour? It looks delicious, but I can’t digest that either 🙁
I’d try regular whole wheat or almond flour 🙂
This looks delicious! I’m going to try it. I’ll let you know how it turns out!
Substitute for almond meal?
what size of baking tin do you use for the outer cake?
The size of my baking tin is 20cmx20xm (8″x8″)