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Swiss roll

Prep Time:

30 mins

Total Time:

12 hours 30 mins





About the Recipe

This lovely Swiss roll is perfect to share with family and friends.



4 ripe persimmon

300g of bananas

2 tsp of psyllium husk mixed with 2 tsp of water

30g of ground almonds


1 cup of soaked cashews

5 tbs of water

14 dates

3 tbs of raw carob


Step 1 Mix all the ingredients for the "cake" together in a high powered blender.

Step 2 Remove all the mixture and put smooth evenly into a 6 inch square silicon container on top of some cling film over hanging on all 4 sides, to assist you in turning and removing.

Step 3 Dehydrate the mixture for 12 hours, turning carefully after 6 hours.

Step 4 Remove "cake" from the container turning on to a fresh sheet of cling film longer than the "cake".

Step 5 Make the filling by putting all the ingredients into a Bullet blender.

Step 6 Spread filling evenly all over the top of the "cake".

Step 7 Roll the cake up like you would a sushi roll, using the cling film to assist you.

Step 8 Serve and enjoy.

Chef's Tips

  • For this recipe you will need a high powered blender and ideally also a Bullet blender to make the filling, because it may be challenging to remove from a large tall blender as there is not a very large amount.

  • though a silicon container is ideal for this recipe, you could you any dehydrator worthy 6 inch square container to dehydrate the "cake" mixture

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