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Chocolate and nut roll

If you are in the look for an easy, fuss free, last-minute dessert, this chocolate and nut roll is all you need!

Vegan, soy free, gluten free | Serves 12 | DESSERT


  • 30g hazelnuts
  • 30g walnuts
  • 30g almonds
  • 250g dark chocolate
  • 1 teaspoon plant-based butter
  • 3 medjool dates, pitted
  • 20g sultanas
  • 20g dried cranberries
  • Splash of brandy



1.Add the nuts in a baking tray and roast them in a preheated oven at 180°C for approximately 5 minutes. Keep an eye not to burn them.

2.Crumble the chocolate and butter into a bowl and place it over a pot with boiling water (the bowl shouldn't be touching the hot water!), creating a bain-marie. Wait for the chocolate to almost melt and remove from the heat.

3.Alternatively, melt the chocolate and butter in a microwave. Add the chocolate and butter in a bowl, cover with clean film and add in the microwave for 30 seconds at 800w. Remove, check if it has melted, if not add for additional 30 seconds. Be careful not to burn the chocolate.

4.In the meantime roughly chop the roasted nuts and dried fruits.

5.Once the chocolate has melted, add the nuts, dried fruits and brandy and mix well.

6.Add the mixture on a parchment paper and roll into a log, twisting the sides like a candy bar.

7.Place in the fridge for few hours to set or in the freezer for 30minutes.

8.Remove from the fridge few minutes before cutting.



*Skip the brandy to make it kid friendly

*You can remove the skin from the almonds and hazelnuts after you remove them from the oven or you can use blanched nuts.

*Store in an airtight container in the fridge for 8-10 days.

Did you try this recipe?

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