Raw Raspberry Roulade with Coconut Cream

By Chef: Tiasha Slana
Posted: September 26, 2016


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Luscious roulade made with light and puffy dough, filled with sweet raspberry marmalade and coconut cream. Did we mention it’s also RAW?! The dough is made from a base of tiger nuts, which aren’t nuts at all, but tubers, and have a much lower fat content. They are crunchy, sweet, have a ton of nutritional benefits, and can be made into a gluten-free flour, perfect for using in raw pastry recipes. Enjoy!


  • 1 cup (100 g) tigernuts
  • 2.5 cups (300 g) dates, pitted
Raspberry Cream
  • 2 cups (150 g) dried apples
  • 2 cups (250 g) raspberries, fresh or frozen
Coconut Vanilla Cream
  • 2 cups (150 g) young Thai coconut meat
  • ¼ cup water
  • ⅛ tsp vanilla powder
  1. Blend the tigernuts in the blender until they are finely ground.
  2. Transfer them to the food processor, add the dates and mix until the dough becomes sticky.
  3. Place baking paper on the surface area.
  4. Spread the dough on it. You can help yourself with an adjustable rectangle frame for cakes. It should be approximately 7 x 11 inch (28 x 20 cm) big.
Raspberry Cream
  1. Mix dried apples in the food processor until finely ground.
  2. Add raspberries and mix for a few minutes until a cream forms.
  3. Spread onto the dough.
Coconut Vanilla Cream
  1. Mix coconut meat in the food processor and slowly start adding the water. Add vanilla powder and mix until a smooth cream is formed.
  2. Spread on top of the raspberry cream.
  1. Just roll it up and decorate with coconut flakes and fresh raspberries. Bon apetit! 🙂