Categories: Sweet Treats

Ingredients

• For the Filling:
• 1/4 cup Cocoa Powder
• 1/2 cup Unsweetened Coconut
• 1/2 cup Almonds (toasted and ground to a sandy texture)
• 1/2 cup Coconut Milk (shaken well before opening)
• 2 tablespoons Turbinado Sugar (ground finely to a super fine consistency)
• 1 teaspoon Kosher Salt
• For Assembly:
• 1 box Phyllo Dough (thawed if frozen)
• 1/4 cup plus 2 tablespoons Turbinado Sugar (ground finely to a super fine consistency)Vegan Canola Oil Spray

Directions

1. For the Filling:

2. Preheat oven to 400F.

3. In a large bowl, combine the cocoa powder, unsweetened coconut, ground almonds, salt, coconut milk, and turbinado sugar, and mix well to combine.

4. For Assembly:

5. Roll out the phyllo dough, and cut into 4-inch squares.

6. Spray the squares lightly with vegan canola oil spray, and sprinkle each square with a teaspoon of the finely ground turbinado sugar.

7. Scoop a tablespoon of the cocoa-coconut mixture into the bottom right corner of each of the squares, and roll up towards the opposite corner, folding in the corners like a burrito.

8. Arrange on a parchment lined sheetpan, and bake for 5-10 minutes, til golden.

9. Allow to cool before serving.

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