Coconut Rolls | RAW · PLANT-BASED · VEGAN · GLUTEN-FREE · SOY-FREE |

Coconut Rolls | RAW · PLANT-BASED · VEGAN · GLUTEN-FREE · SOY-FREE |

I know it’s December already. I’ve guessed you are saturated with all the Christmas recipes and desserts and gift guides. So I thought I may offer you something completely different. Because, you know, we eat every day, and Christmas it’s just a couple of weeks of celebrating. 
 
 
Why am I saying all this? Because I have a light, healthy and uncomplicated recipe for those days “in-between” the festivities. 
 
 
Just one thing, don’t worry if you can’t find the coconut wraps, you can use corn tortillas and it will taste good too. Also, if you can do gluten, wheat flour tortillas are fine. The main difference will be texture and a bit of sweetness. 
 
Yields 3 rolls (more than enough for one person)
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Coconut Rolls | RAW · VEGAN · GLUTEN-FREE · SOY-FREE |

Course Appetizer, Main, Snack
Cuisine Asian, Mediterranean
Keyword cold, fresh, Gluten Free, Healthy, Raw, Soy-free, Vegan
Servings 3 rolls

Ingredients

  • 3 coconut wraps
  • 35 g red bell pepper
  • 1 small avocado
  • Leafy greens (I used swiss chard and broccoli leaves)
  • 75 g boiled chestnuts
  • 1 garlic clove
  • 1 thumb ginger
  • 2 tbsp nutritional yeast
  • 1 dash black pepper
  • 1 pinch sumac
  • 1 lime (juiced)
  • 1 tbsp tahini
  • fresh mint
  • 2 tbps coconut aminos
  • 1 pinch Himalayan salt

Instructions

  1. Mix the grated ginger, grated garlic, spices, nutritional yeast, tahini, coconut aminos

  2. Assemble the ingredients on the roll in your desired ordered.

  3. Roll carefully (you can watch a tutorial on youtube, probably)

  4. Cut in half and enjoy

Recipe Notes

You can roll the wraps inside aluminium foil or in parchment paper to avoid leekage. But I've always found it funnier to have delicious sauce running through my hands. 

 
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