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Snickers rolls

Snickers rolls


For the sponge cake:

For the caramel cream:

  • 150 g dried dates
  • 90 g roasted unsalted hazelnuts
  • 100 g very thick coconut cream 
  • 1 g cocoa powder (just for colour)
  • a few drops of caramel flavouring

For the cream:

  • 350 g mascarpone
  • 14 g sweetener (1:10)
  • 350 g extra virgin olive oil
  • 1 tablespoon vanilla flavouring

For the glaze:

  • 100 g sugar-free, vegan chocolate
  • 35 g coconut oil
  • 60 g roasted unsalted hazelnuts


To make the sponge, mix the ingredients and spread the batter on a silicone lined baking sheet (smooth it out with a well-wetted spoon). I used a 30x35 cm pan, don't make it much smaller than that as the dough won't roll well. The dough is very thin when raw, but will rise nicely.

Bake in a preheated oven at 180 degrees for 15 minutes, bottom to top (no longer!). Once removed, peel off the baking paper, then roll up with a new piece of paper while still warm on the shorter side and leave to cool completely.
To make the caramel cream, soak the dates in warm water for a couple of hours, drain, then process in a knife chopper with the coconut cream and flavouring until creamy, then stir in the hazelnuts (no need to chop them, they should stay whole).
For the cream, use a food processor to whip the mascarpone and process in the Eritvia MAX, flavouring and lemon juice.
Once the sponge cake has cooled, carefully unroll it, spread it with the caramel cream and spread the mascarpone cream evenly over it, then roll it back tightly and secure it with foil. Refrigerate overnight.
To make the glaze, melt the chocolate with the coconut oil, then stir in the coarsely chopped hazelnuts and coat the sponge.

Tip: I put a glass icing under the lattice and when the first layer set, I poured the drained remaining layer over it and let that set too (so I could use the icing without any loss).

Cut into 15 equal slices.

Snickers rolls

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