Ingredients
FOR THE BASE
COCOA BISCUITS
300 gr
LATTE
100 ml
MELTED BUTTER
40 gr
COCOA POWDER
15 gr
SUGAR
1 tablespoon
FOR THE STUFFING
MASCARPONE
200 gr
GREEK YOGURT
100 gr
COCONUT GRAIN
20 gr
POWDERED SUGAR
1 tablespoon
FOR FILLING
HAZELNUT CREAM
q.b.
TO DECORATE
HAZELNUT CREAM
q.b.
COCONUT GRAIN
q.b.
How to prepare the coconut and chocolate roll
Step 1
Crumble biscuits in food processor. Transfer them to a bowl1.

Step 2
Add the melted butter, cocoa powder, sugar, milk and mix. Then knead with your hands to obtain the shortcrust pastry and place it in the fridge for 30 minutes2.

Step 3
In another bowl mix the mascarpone with the Greek yogurt, the icing sugar and the coconut grain for the filling3.

Step 4
Roll out the shortcrust pastry into a rectangle using a rolling pin4.

Step 5
Spread the hazelnut cream and filling on the base5.

Step 6
Roll everything up using the film6and put in the fridge for 5 hours.

Step 7
Decorate the surface7with hazelnut cream and distribute the chopped hazelnuts on the roll.

Step 8
The no-cook coconut and chocolate roll is ready to be cut into slices and served8.

Advice
If you don’t have Nutella available, try preparing a delicious homemade hazelnut cream .

storage
The no-cook chocolate roll must be stored in the refrigerator , wrapped in cling film or in an airtight container, for 3-4 days .