A divinely good and quickly prepared roll without baking could quickly become your favorite dessert. 

![IMG_20210111_113800_12.jpg](https://files.peakd.com/file/peakd-hive/blackberryskunk/EVPK0fpf-IMG_20210111_113800_12.jpg)

## Ingridients:
###### For the stuffing
- 200 g coconut butter
- 80 g powdered sugar
- 150 g coconut flour
###### For the dough
- 500 g rice cookies
- 50 g powdered sugar
- 3 tablespoons of rum (optimal)
- 80 g chocolate powder
- 40 g unsweetened cocoa powder
- 150 to 200 ml of rice milk

###### Preparation:
1. Finely grind cookies in a blender. Transform the ground cookies in a large bowl and mix it with chocolate, cocoa, powdered sugar and rum. Slowly pour warm milk into the mixture. Knead until you get a compact dough that doesn’t stick to your fingers. Store the dough in the refrigerator until use.
2. Whip coconut butter (must be on a room temperature) with and powdered sugar and the coconut flour.
3. Place it on a large piece of baking paper on the work surface and roll out the dough into an evenly thick rectangle (approximately 0.5 cm thick). You can use cookie crumbs or crumbs to keep the dough from sticking to the rolling pin.
4. Coat the dough with coconut filling, then carefully roll it into a roll with the help of baking paper. Wrap the roulade in a foil wrap and store it in the fridge for at least 3 hours (preferably overnight) to cool and firm well.
![Polish_20210111_201616130.jpg](https://files.peakd.com/file/peakd-hive/blackberryskunk/eVtMwenV-Polish_20210111_201616130.jpg)
5. Take the cooled roulade out of the fridge and carefully remove the foil. Cut it into slices with a sharp knife, serve them on a nice plate and serve with coffee and tea.
![IMG_20210111_113813_1.jpg](https://files.peakd.com/file/peakd-hive/blackberryskunk/M5rZ8IgT-IMG_20210111_113813_1.jpg)