Ingredients:
– 2¼ cups (7.9 oz / 225 g) ground almonds
– 1 cup (3.2 oz / 90 g) shredded coconut
– 1 tsp vanilla extract
– 100 g (3.5 oz) softened butter
– For dusting: cornstarch, potato starch or tapioca flour
– About ¾ cup sugar-free chocolate spread
Instructions:
1. Prepare the dough: Combine all dough ingredients in a food processor (or stand mixer with paddle attachment) and mix until a uniform dough forms. Refrigerate for about 30 minutes.
2. Roll and fill: Line your work surface with parchment paper and dust it with your choice of starch. Place half the dough on the paper and roll it into a 4–5 mm thick rectangle (about 12×8 in / 30×20 cm). Spread half the chocolate evenly over the dough.
Using the parchment paper, gently roll the dough into a log. If it tears, keep rolling — it doesn’t have to be perfect. Wrap the log tightly in the parchment and freeze for about 30 minutes (can be frozen for up to a month). Repeat with the remaining dough and filling.
3. Bake: Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
4. Slice: Place the frozen logs on the sheet. Using a sharp knife, cut into ½-inch (1.5 cm) slices and space them slightly apart.
5. Bake and cool: Bake for 15–20 minutes until golden. Remove from oven and let cool completely before serving.
