Healthier chocolate scrolls
Ingredients
2 ¼ cups wholemeal spelt flour
1 cup coconut yoghurt
1 teaspoons baking powder
¼ teaspoons baking soda
150g HazelNOT Choc spread
Method
Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
Place all dough ingredients into a food processor and process until smooth
Remove the dough, shape it into a ball and place between two sheets of baking paper and roll into a rectangle shape about 1cm thick. If dough seems too sticky, lightly flour the baking paper and sprinkle some flour on top of the dough before rolling out.
Remove the top sheet
Spread HazelNOT Choc leaving about 1cm on the longer sides
Roll dough into a log shape and cut into even slices to mae scrolls. Brush or drizzle with coconut oil
Place on the lined baking tray and bake for 15-20 minutes
Leave to cool on a wire rack before serving
Store in an airtight container or freeze for up to four months