Vegan Chocolate Coconut Roll-Up Slices

You know those desserts that look like you bought them from a fancy little bakery where everything is displayed on marble trays and costs too much? Yeah. These are those.

Except you made them. In your kitchen. Probably in sweatpants.

Vegan Chocolate Coconut Roll-Up Slices are rich, chocolatey, slightly chewy, and filled with a sweet coconut center that gives serious nostalgic vibes. They’re no-bake, easy to assemble, and weirdly satisfying to slice because of those pretty swirls.

Minimal effort. Maximum “oooh what is THAT?” energy.

Let’s roll (literally).

Why This Recipe Is Awesome

First: no oven required. We’re not baking today. We’re mixing, rolling, chilling, and thriving.

Second: the texture contrast is elite. The outer chocolate layer is soft and fudgy, while the coconut filling is sweet and slightly chewy. It’s like a grown-up version of those classic coconut chocolate bars.

Third: they look complicated but aren’t. You basically make two layers, stack them, roll, chill. That’s it. It’s beginner-friendly and impresses people who think you have pastry skills.

Also, they slice into perfect little spirals. And spirals just feel fancy. Science.

Ingredients You’ll Need

Nothing dramatic. Just pantry heroes.

Chocolate Layer

• Almond flour (1½ cups) – Soft base for that fudgy texture.
• Cocoa powder (¼ cup) – Go unsweetened.
• Maple syrup (¼ cup) – Sweetness and binding power.
• Melted coconut oil (2 tbsp) – Helps it hold shape.
• Vanilla extract (1 tsp) – Always.
• Pinch of salt – Don’t skip.

Coconut Filling

• Unsweetened shredded coconut (1½ cups)
• Coconut cream (¼–⅓ cup) – Just enough to bind.
• Powdered sugar (2–3 tbsp) – Adjust to taste.
• Vanilla extract (½ tsp)

Optional extras:

• Melted dark chocolate for drizzling
• Extra coconut for coating
• Pinch of sea salt on top

Step-by-Step Instructions

1. Make the chocolate dough.
   In a bowl, mix almond flour, cocoa powder, and salt. Stir in maple syrup, melted coconut oil, and vanilla. Mix until it forms a soft, pliable dough.
2. Roll it out.
   Place the dough between two sheets of parchment paper. Roll into a rectangle about ¼-inch thick. Keep it even—this makes prettier swirls.
3. Make the coconut filling.
   In another bowl, mix shredded coconut, coconut cream, powdered sugar, and vanilla. Stir until slightly sticky but spreadable.
4. Spread the filling.
   Remove the top parchment from the chocolate layer. Spread the coconut mixture evenly over it, leaving a small border around the edges.
5. Roll it up.
   Starting from one long side, carefully roll the dough into a log using the parchment to guide you. Go slow. Confidence helps.
6. Chill.
   Wrap the log tightly and refrigerate for at least 1 hour. This firms it up for clean slicing.
7. Slice and serve.
   Use a sharp knife and cut into ½-inch slices. Wipe the knife between cuts for neat spirals.

Common Mistakes to Avoid

• Rolling too thin.
  If the chocolate layer is paper-thin, it may crack. Keep it about ¼ inch thick.
• Overfilling.
  Too much coconut = messy roll situation. Spread evenly, don’t pile.
• Skipping chill time.
  Warm roll = squished spirals. Chill it properly.
• Dry coconut filling.
  If it’s crumbly, add a tiny bit more coconut cream.
• Trying to rush the roll.
  This isn’t a race. Slow and steady = pretty slices.

Alternatives & Substitutions

Let’s customize.

• Nut-free version?
  Swap almond flour for oat flour. Texture will be slightly softer but still good.
• Less sweet?
  Reduce powdered sugar and use unsweetened coconut.
• Extra chocolatey?
  Add mini chocolate chips to the coconut layer.
• Flavor twist?
  Add orange zest to the chocolate layer. Chocolate + orange = always a win.
• Protein boost?
  Replace 2–3 tablespoons of almond flour with chocolate protein powder. You may need a splash of plant milk to balance.

IMO, a drizzle of melted dark chocolate on top takes these from “cute snack” to “dessert table centerpiece.”

FAQ (Frequently Asked Questions)

Do these taste like coconut candy bars?
Kind of—but fresher and less overly sweet.

Can I freeze the roll before slicing?
Yes. Freeze for 20–30 minutes if you want ultra-clean cuts.

How long do they last?
About 5–6 days in the fridge in an airtight container.

Can I use desiccated coconut instead of shredded?
Yes, but the texture will be finer and slightly denser.

Are they very sweet?
They’re moderately sweet. Adjust sugar to your preference.

Can I make them fully refined sugar-free?
Yes—swap powdered sugar for a bit more maple syrup or use powdered coconut sugar.

Do they travel well?
Yes, but keep them cool. They soften at warm room temperature.

Final Thoughts

Vegan Chocolate Coconut Roll-Up Slices are one of those desserts that feel nostalgic and fancy at the same time. They’re simple to make, beautiful to serve, and impossible to eat just one of.

Make them for a party and watch them disappear. Or keep the whole roll in your fridge and slice off “just one more” whenever the mood hits.

Now go roll something impressive. You’ve officially entered your no-bake dessert era.