PREP TIME: 30 mins
COOK TIME: 40 mins
TOTAL TIME: 1 hr 10 mins
COURSE: Dessert, Treat
CALORIES: 253 kcal
NUT- ELLA INGREDIENTS
1 cup hazelnuts
1/2 cup coconut milk
1 tablespoon rice malt syrup
1 tablespoon coconut oil
1/4 cup raw cacao powder
1 tablespoon vanilla powder
3 cups self-raising flour plus more for dusting
2 cups Greek yoghurt
½ cup Sugar-Free Nut-Ella
⅓ cup hazelnuts roughly chopped
TO PREPARE THE NUT-ELLA
Preheat oven to 180ºC/350ºF/Gas Mark 4.
Bake the hazelnuts for 8–10 minutes, until browned.
Rub most of the skins off as they can be a bit bitter (you don’t have to be too precise).
Grind the nuts in a food processor until smooth.
Add the remaining ingredients and process until well mixed.
Add extra coconut milk if you want more of a ‘sauce’ consistency.
Store in the fridge for several weeks.
TO PREPARE THE SCROLLS
Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease and line a round 22cm baking tin.
Add flour and yoghurt to a mixing bowl. Combine with a wooden spoon until the mixture comes together.
Turn out onto a floured bench and knead for a few minutes.
Add a little more yoghurt if the mixture is too dry or a little extra flour if the mixture is too wet.
Using a rolling pin, roll out the dough into a rectangle until 0.5cm thick.
Spread Sugar-Free Nut-Ella evenly over the dough using the back of a large spoon, reaching the edges.
Sprinkle over hazelnuts.
Roll the dough from the long side into a long log.
Cut into 4cm pieces and place into the baking tin, squishing together.
Place into the oven and bake for 20 minutes until golden.
Remove from the oven and serve warm or cooled.