No Bake Coconut Pinwheels

Don’t be surprised if I tell you that there is no flour or cake been used to make this. Curious check out the recipe below.

Not my original recipe but inspired by Hebbar’s Kitchen, great place for all the traditional Indian recipes. I saw similar recipe on their insta, I always wanted to make something like that. I have other ideas which I will execute in near future. But this time I followed Hebbar’s idea almost, with little tweaks to make it my diet friendly.

I have used Rich tea light biscuits, for chocolate layer, I know strange right but it works believe me. Using light rich tea makes it a healthier version, and even though I have used dark chocolate it’s not bitter because of biscuits in it.

This recipe is easy but bit technical, rolling the layers are bit tricky, you don’t want to have cracks or ruin the shape of it. I have learnt that if you make chocolate mix after the coconut mix and work quickly after that makes things much easier. Whilst chocolate mix is warmish it’s easier to work but if it gets cold then it will crack and won’t roll. So tip is to work quickly soon after you have made the chocolate dough.

Rolling it also requires bit of technicality, roll from one end with your hands then with baking sheet underneath press gently all the way, then with help of baking sheet make a another roll and press and repeat until you have rolled all the way. Press ends with hands so that it merges to the roll. You can make pieces now or keep it in fridge to firm up for firm discs. Store in fridge, good to last for couple of days.

They aren’t very sweet so good if like me you are not fan of too sweet stuff. But you can add sugar to it if you prefer, will need to adjust consistency depending of what type of sugar you use.

Ingredients:

• For chocolate layer:
• 90g Rich Tea light biscuits or any other plain biscuits
• 4-5 tbsp of milk
• 2 tbsp cocoa powder
• 50g dark/milk chocolate
• For coconut layer
• 30g ground almonds
• 60g desiccated coconut
• 2 tbsp maple syrup

Method:

• In a mixer blend coconut and almond to fine paste with maple syrup, put aside
• Now in mixer blitz biscuits to a fine powder, sieve to remove any pieces
• Then add rest of the ingredients of chocolate layer to the biscuit mixture and mix well, will need a little kneading too to bring it together
• Now need to work quick before chocolate mix gets too cold, it will be difficult to roll then
• Lay a baking sheet put chocolate base and spread with hands a little, lay another baking sheet on top and roll with rolling pin to about half a cm thickness
• Take the top baking sheet of then spread coconut and almond mix on top of chocolate layer evenly
• Now very from one end, roll with your hands on time then with the help of baking sheet press a little so that it stays, then repeat
• Keep the roll in the fridge to firm up a little for about 30 mins wrapped up in same baking sheet
• Take out the roll and cut in to pieces with a sharp knife
• Store in fridge good to last for couple of days