No-Bake Almond Joy Roll is thick, chocolaty and has a rich, sweet and smooth coconut filling. Made with only a couple fixings in less than 30 minutes. Watch the formula video instructional exercise underneath and perceive how straightforward it is!
No Bake Almond Joy Roll that requires minutes to make! Chocolaty, loaded up with rich coconut, and tastes like almond bliss bars made effectively in your kitchen. These almond rolls are unfathomably simple to make, and it will be a particularly fun kitchen project with kids.
The “batter” is produced using squashed treats or graham saltine pieces, cocoa powder, and a little water. Loaded up with a rich and smooth combination of coconut blended in with margarine, powdered sugar and a little consolidated milk. Additionally, you can make them ahead of time and store them for some other time. They can be appreciated during the entire week when refrigerated. Along these lines, feel free to attempt them as they are really tasty!
The roll should be put away in the refrigerator since you don’t need the chocolate to liquefy. Straightforward as can be, this No-Bake Almond Joy Roll is delightfully acceptable. I like it more than the almond delight bars since this roll is more extravagant and tastes simply significantly better. So it’s not simply softened chocolate over coconut, the chocolate treat layer is thick, rich and unfathomably delightful.
- 3 cups graham cracker crumbs or cookie crumbs (I highly recommend cookie crumbs)
- 1 tablespoon sugar (optional)
- 4 tablespoons unsweetened cocoa powder
- 1 cup water (warm)
- 10 ounces sweetened coconut flakes
- 1 stick unsalted butter (room temperature)
- ⅓ cup powdered sugar
- 1/2 cup sweetened condensed milk
- If using cookies, add them to the food processor and pulse until you get a fine, corn meal like texture.
- Same for the graham cracker crumbs, even if you use the crumbs, not the sheets, add them to the food processor and pulse until you get a fine, corn meal like texture.
- Add graham cracker crumbs to a large mixing bowl, add the cocoa powder and mix.
- In a small bowl mix water and sugar and microwave for 1 minute to create a syrup. Add the syrup to the crumb mixture and using a fork start mixing until combined. Using your hands combine all the ingredients, knead until they form a non-sticky easy to work dough, if needed add more warm water little by little, the texture of the dough should resemble play dough. Roll it into a ball. It should be easy to work with it, like with cookie dough.
- Lay plastic wrap on the counter, it should be roughly 16 inches long, place the cookie dough ball in the middle and using a rolling pin, roll in into a thin rectangle. Mine was 10×12. Don’t worry if the rectangle breaks into some spots, just take the broken pieces and press them into place with your fingers. The dough will have a play dough texture, so it’s really easy to work with. Using a knife trim the edges.
- In the bowl of an electric mixer, or in a medium bowl using a hand mixer, beat together butter and powdered sugar until fluffy, for 1-2 minutes. Scrape the sides of the bowl, add the condensed milk and mix until combined.
- Using a spatula stir in the coconut flakes.
- Transfer the coconut mixture onto the cookie dough sheet, distribute in an even layer, ½ inch from the edges. Starting from the edge that is facing you, using the plastic wrap, start rolling the cookie dough sheet with the coconut mixture into a roll. Press well to form a log, cover in plastic wrap and refrigerate for at least 1 hour before serving.
- Do not remove the plastic wrap, store the roll in it, unwrap and slice only as much as you need to prevent it from drying out.
Calories: 193kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 167mg | Potassium: 146mg | Fiber: 2g | Sugar: 18g | Vitamin A: 25IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 1.1mg