Categories: Sweet Treats
Ingredients
- For the Filling:
- 1/4 cup Cocoa Powder
- 1/2 cup Unsweetened Coconut
- 1/2 cup Almonds (toasted and ground to a sandy texture)
- 1/2 cup Coconut Milk (shaken well before opening)
- 2 tablespoons Turbinado Sugar (ground finely to a super fine consistency)
- 1 teaspoon Kosher Salt
- For Assembly:
- 1 box Phyllo Dough (thawed if frozen)
- 1/4 cup plus 2 tablespoons Turbinado Sugar (ground finely to a super fine consistency)Vegan Canola Oil Spray
Directions
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For the Filling:
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Preheat oven to 400F.
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In a large bowl, combine the cocoa powder, unsweetened coconut, ground almonds, salt, coconut milk, and turbinado sugar, and mix well to combine.
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For Assembly:
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Roll out the phyllo dough, and cut into 4-inch squares.
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Spray the squares lightly with vegan canola oil spray, and sprinkle each square with a teaspoon of the finely ground turbinado sugar.
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Scoop a tablespoon of the cocoa-coconut mixture into the bottom right corner of each of the squares, and roll up towards the opposite corner, folding in the corners like a burrito.
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Arrange on a parchment lined sheetpan, and bake for 5-10 minutes, til golden.
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Allow to cool before serving.