Vegan Gluten-Free Ho Hos

Delicious chocolate swiss rolls filled with a creamy vanilla cashew cream. "A big delight in every bite!"

Vegan Gluten-Free Ho Hos

INGREDIENTS
VANILLA CREAM FILLING
  1. 1 cup (150g) raw cashews, soaked overnight and drained
  2. 1/2 cup (140g) cream from one 13.5-ounce can full-fat coconut milk
  3. 2 tbsp (30ml) maple syrup
  4. 3 tbsp melted coconut oil
  5. 1 tsp vanilla extract
  6. 2 tsp lemon juice
  7. 1/8 tsp salt

CHOCOLATE ROLL
  1. 3 tbsp (25g) white rice flour
  2. 3 tbsp (25g) brown rice flour
  3. 1/3 cup (43g) tapioca starch
  4. 1/3 cup (55g) coconut sugar
  5. 2 tbsp (15g) unsweetened cocoa powder
  6. 1/2 tsp + 1/8 tsp baking soda
  7. 1/4 tsp baking powder
  8. 1/2 tsp + 1/8 tsp xanthan gum
  9. 1/2 cup + 1 tbsp (125ml) almond milk
  10. 2 tbsp (20g) melted coconut oil (or other neutral oil)
  11. 2 tbsp (30ml) maple syrup
  12. 1 tbsp (17g) applesauce
INSTRUCTIONS
VANILLA CREAM FILLING
  • Combine all the ingredients in the bowl of a blender and blend on high speed for 30 seconds, or until you get a very smooth consistency. Transfer to a bowl, cover with plastic film to touch and place in the refrigerator for at least 5 hours. You can speed up the process by placing the cream in the freezer. The cream will thicken as it cools. I usually make the cream the day before and let it harden in the refrigerator overnight.