Millionaire's Chocolate Orange Roll
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An indulegent, dairy free and refined sugar free, chocolate orange roll. This vegan friendly dessert is quite the showstopper. A perfect match for those with a sweet tooth, this recipe is even gluten free. Agave syrup supplements refined sugar whilst dairy free dark chocolate is melted and laced with orange zest, adding a delightful hint of winter wonder.
This week Fraser and I have had one thing on our minds - creating a millionaire's shortbread recipe. In all honesty it was pretty much all we could talk about - which highlights just how much we love food and experimenting with dairy free and refined sugar free ingredients in the kitchen. We chatted about the perfect plant based ingredients and how we would go about creating such a delicious concoction. Inspiration struck at 11pm one night, I had to give it a go...it was a disaster. Kind of...
I called Fraser. "I've completely ruined ittttttt, what was I thinkinggggg?!" I exclaimed rather dramatically.
"Show me what's happened on facetime" he replied.
Whilst we mulled over the distaster that sat unwanted in a baking tray, I couldn't get over the taste. It tasted insanely good, as I was about to cross it off as a learning experiment and drown my sorrows by eating the entire thing, Fray had a great idea. What about rolling it up?
Oh it worked, it worked, it worked, it worked. In fact it worked so well that I can't wait to make it again and I am so excited about sharing the recipe on here with you. It just goes to show, that when things don't quite go to plan, something even more amazing, that you hadn't thought of could blossom instead.
Millionaire's Chocolate Orange Roll Ingredients:
For the base:
2 Cups or 200g of Oats
1 Cup or 180g of Sultanas
1/4 Cup or 40g of Walnuts
1/2 Cup or 80g of Mixed Seeds
1 Tsp of Cinnamon
Pinch of Salt
1 Tsp of Ground Ginger
4 Tbsp of Olive Oil
2 Tbsp of Agave Syrup
For the Filling:
6 Tbsp of Almond Butter
Zest of 1 Orange
2 Tbsp of Agave Syrup
1 Tsp of Olive Oil
1 Bar or 125g of Dark Chocolate
In a food processor place 2 Cups or 200g of Oats , 1 Cup or 180g of Sultanas, 1/4 Cup or 40g of Walnuts, 1/2 Cup or 80g of Mixed Seeds, 1 Tsp of Cinnamon, Pinch of Salt, 1 Tsp of Ground Ginger. Blitz until a powder has formed. Now add 4 Tbsp of Olive Oil and 2 Tbsp of Agave Syrup. Blitz again.
Flatten the mixture in the bottom of a shallow baking tray.
In a saucepan melt 6 Tbsp of Almond Butter, Zest of 1 Orange , 2 Tbsp of Agave Syrup, 1 Tsp of Olive Oil, 1 Bar or 125g of Dark Chocolate on a low heat - stir constantly.
Pour the mixture onto the base and place in the fridge for 30 mins.
Remove from the fridge and carefully roll length ways. Wrap the roll in clingfilm and pop it back into the fridge for 30 mins.
Be sure to store this in the fridge. It should keep for up to 7 days. Slice with a sharp knife and enjoy with a cup of tea.