No bake chocolate cream rolls are vegan chocolate rolls with a sweet cream filling. Resembling store-bought swiss rolls, these no bake rolls are made with wholesome ingredients, ready in 20 minutes, and are raw, dairy free, gluten free, vegan and perfect for all diets. Another flavor in my no bake cinnamon rolls series.
These no bake chocolate cream rolls are quick to make and an easy no bake version of mini chocolate swiss cake rolls. These energizing no bake chocolate rolls are part of my no bake roll series only this flavor doesn't use dates. I love dates but I understand it can get expensive to use them in every recipe.
So far my no bake roll series includes no bake cinnamon rolls, similar to Erewhon's raw cinnamon rolls, and I have more flavors on the way. This chocolate fudge flavor has a healthy sweet cream center. Best of all, they are indulgent, made in one bowl with only a few yet wholesome ingredients.
These small vegan no bake chocolate cake rolls are only a few inches in diameter, are room-temperature-stable and make the perfect lunch box treat! Just 5 ingredients, and dairy free, gluten free and vegan.
Ingredients
Almond & oat flour. A mix of almond and oat flour gives these no bake rolls a sturdy texture and a buttery flavor but you can use all of one or the other.
Cocoa powder. Unsweetened cocoa, cacao powder or dutch processed all work.
Peanut butter. Or any nut butter or seed butter.
Sweeteners. I use maple syrup here. My no bake cinnamon rolls, a similar recipe only cinnamon flavored, uses dates but I thought I'd give you an easier, less expensive option in this new flavor. You can still use dates though, just swap maple syrup for date paste.
Vanilla and milk are crucial for the recipe's taste and structure.
Cream Filling. I used cream cheese with a little powdered sugar. Or use your favorite whipped cream or frosting.
See the recipe card at the bottom for full information on ingredients and quantities.
What Cream Filling to Use
You have many choices on what white cream filling to use in your no bake chocolate cream rolls. These are no bake rolls, so you'll want your filling to be no cook. Here are some suggestions:
Creamy cheese. This is the filling I used in the pictures. I used a dairy free cream cheese and stirred in some powdered sugar.
Or use your favorite white frosting. Either homemade or store bought.
Whipped cream. Use store-bought or make your own coconut whipped cream by blending 1 can of coconut milk with ½ cup powdered sugar.
Yogurt. Yogurt by itself will be too thin to create the quintessential white band in these mini Swiss rolls, but you could fill these no bake rolls with a yogurt ice cream such as my cookie dough frozen yogurt ice cream, keep the rolls frozen, not just refrigerated.
How to Make No Bake Chocolate Cream Rolls
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Step 1: Add the dough ingredients to a bowl.
Step 2: Mix the dough into a batter and spoon it onto a parchment-lined pan.
Step 3: Press the dough into a roughly 4 to 5-inch by 7 to 9-inch rectangle. Put a parchment paper over the top and roll it out with a roller or a glass. Make the dough about ½ inch thick.
Step 4: Get out or mix up your chosen cream filling. I used dairy free cream cheese with a little powdered sugar. Spread it evenly on the dough.
Step 5: Roll the log the long way to get the optimum number of rolls. Put the rolled log on a pan, and set it in the freezer for 15 minutes. Slice into 1-inch to ½-inch rolls.
Step 6: Slice into 1-inch to ½-inch rolls.
Recipe Tips
- To ensure the rolls stay round when you cut them, chill the log in the freezer for 15 minutes before cutting. Be sure it is round when you form it. Press the cracks away with your thumb before chilling.
- Once chilled hard, cut the log with a sharp, serrated knife.
- Also, I have a new cooking conversions section in my blog with a free chart and answers that might help you with measurements, including converting 250 grams to cups, what is half of 1 and ¾ cups, how many tablespoons in ⅓ cup.
Tip: When mixing the dough, start without the milk. Add the milk a tablespoon at a time, and keep the dough dry so it is easy to mold into a pan - you don't want it sticky so hold back the milk until you've mixed the batter thoroughly.
Serving and Storage
Serve these no bake chocolate cream rolls raw at room temperature or chilled. Serve alone or drizzle the top with melted chocolate.
Store these rolls refrigerated for 3-4 days, and freeze for up to three months.
FAQS
Yes, in shape and flavor, but this recipe is no bake so it is a much easier and quick snack cake dessert. You mix the ingredients in a bowl and press and roll it into shape.
Yes, here is my chocolate swiss cake roll recipe that is both dairy free and gluten-free, and has a useful trick that will allow you to roll it without breaking.
More No Bake Treats
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📖 Recipe
No Bake Chocolate Cream Rolls
Equipment
- Bowl
Ingredients
no bake dough
- 1 cup almond flour
- ¼ cup oat flour
- ½ cup cocoa
- ⅓ cup peanut butter
- ⅓ cup maple syrup
- 2 tablespoon flaxseed optional
- 1 teaspoon vanilla
- 2 tablespoon milk optional
cream filling
- ½ cup cream cheese, dairy free or your favorite cream frosting
- 2 tablespoon powdered sugar
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Instructions
Make the dough
- To a bowl or food processor, add the dough ingredients and stir or process into a batter.1 cup almond flour, ½ cup cocoa, ⅓ cup peanut butter, ⅓ cup maple syrup, 2 tablespoon flaxseed, 1 teaspoon vanilla, 2 tablespoon milk
- Press the dough onto a large flat pan lined with parchment paper to a size of about 5-inch by 9-inch square.
- Lay another sheet of parchment paper on top, and flatten or roll out the dough that is sandwiched between. Aim for about ½ an inch thickness.
Cream filling
- Mix up the cream filling. Spread it evenly on the dough, spreading it all the way to the edge.½ cup cream cheese, dairy free
- Roll the dough from one end, peeling the parchment away from the dough as you go.
- Chill the log for 15 minutes in the freezer so when you slice it it stays round.
- Slice into 12 rolls – each should be about 1-inch thick.
- Enjoy as is or drizzle or dip in melted chocolate.
Storage
- Keep no bake chocolate cream rolls in a sealed container for 3-4 days in the refrigerator, and then freeze for up to 3 months.
Dee Dine
A chocolate version of my no bake cinnamon rolls, like those served by Erewhon bakery!