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Chocolate Fruit Roll-Up

5 from 1 vote
A light fruit roll that most people will enjoy—no large fig seeds, no added sugar, and no seed oils—just plenty of chocolate flavor and only 6 ingredients. The roll can be sliced like a cold cut and eaten on a roll or rye bread, as a snack, or as an energy bar—depending on how thick you slice it, of course.
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Prep Time 10 minutter
Cook Time 15 minutter
Drying time 1 dag
Total Time 1 dag 25 minutter
Servings: 1 Fruit Roll-Up (475 g)
Course: Confectionery, Cold Cuts, Snacks
Cuisine: From Scratch, Sweet Treats
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Mini Figs (sun-dried and with no added water)
  • 200 g Medjool Dates (You can use regular dates, but they won't give the same result, and their skins are thicker and will be noticeable in the fruit roll.)
  • 25 g Cocoa
  • 1/4 tsp Vanilla powder
  • 50 g Chopped Chocolate (I use a 72% without lecithin)
  • 2 tbsp Shredded Coconut

Equipment

  • 1 Mini Food Processor / Mini Chopper

Method
 

  1. Cut off the hard tops of the figs and cut them into quarters.
  2. Remove the pits from all the dates and cut them in half.
  3. Chop the chocolate; I like to chop it into medium-to-fine pieces, as that makes for the nicest roll.
  4. Place all the figs in the food processor and pulse until they are finely chopped but not a paste. Then pour half of the finely chopped figs into a mixing bowl.
  5. Add the dates to the remaining figs in the food processor, add the cocoa powder, and pulse until they form a smooth, dough-like mixture (not a mushy paste).
  6. Pour the date and fig mixture into the bowl with the finely chopped figs and add the chopped chocolate.
  7. Now quickly knead the dough with cool hands and roll it into a nice, even log on a large cutting board.
  8. Sprinkle a little shredded coconut on the cutting board and roll the roll in the coconut so that all sides are covered.
  9. Place the roll on a piece of brown parchment paper and wrap it in the paper. Twist the ends to seal it, then let it dry in a dry place for 24–48 hours.
  10. Once the roll feels firmly set, you can slice it and be sure to wrap it tightly in a piece of paper or beeswax cloth, then place it in a bag or other airtight container and refrigerate it.

Notes

Since no water or oils have been added to the roll, it has a shelf life of several months, but it rarely lasts longer than a week here ;-)
You can add 1 pinch of unrefined sea salt or one scoop of electrolyte salts to the recipe if you want to use it to make energy bars for sports or exercise.