Mini Choco Coconut Rolls | No cook Kiddie Treats

Life has its strange twists and turns. I was supposed to post something else for Day 3 of wraps and rolls and the weather god kept playing havoc, it turns so dark even at 5pm. So after multiple futile attempts, although the recipe was written and ready, I got to finally make these Mini Choco Coconut rolls which , well, disappeared as fast as it was made. These are similar to the No Bake Choco-Nutty bars I made last month, but is totally nut free. 

A little chocolate, lots of love and some patience, and u have these beauties that warm the heart of any kid. So these Choco Coconut rolls are almost sugar free and healthy to bite into. My younger one was very impatient, so she kept opening the refrigerator to bite into these, so given a little more settling / chilling time, I would have got perfect spirals. But the kids didn't give a damn as they munched upon these. You really can't go wrong with chocolate, can you ? 

Hope you enjoyed the treats with Wraps and rolls theme on Blogging Marathon this week, with Corn Crusted Pizza Pinwheels, Vietnamese Spring rolls and today's Choco Coconut Rolls. 

Prep time : 10 mins | Chilling Time : 1 hour min (no cook)

Makes : 2 dozen mini spirals

Ingredients:

• Marie biscuits - 15 to 20
• Dark cocoa Powder - 3 TBSP (I used Dutch processed Valrhona)
• Condensed Milk - 3 TBSP (It can take 2 tsp more)
• Ghee - 2 tsp
• Powdered Sugar - 3 tsp
• Desiccated coconut - 4 tsp
• Vanilla essence and elaichi powder (optional)

Method:

1. Powder the biscuits in a blender till smooth. In a bowl, add these powdered biscuits, toss in cocoa powder and half of the powdered sugar. Mix well. Now add the 3 TBSP of condensed milk , ghee and mix to a soft dough., Keep covered for 5 mins.
2.  In another bowl,  mix the desiccated coconut, rest of the powdered sugar, essence, cardamom powder (if using) and 2 tsp of the condensed milk. Mix lightly so that the mixture doesn't fall apart.
3.  On a greased surface, roll out the chocolate dough into round or square shape. Toss the coconut - sugar mixture and spread evenly with a spatula or flat spoon. From one end, roll quickly but firmly into a log shape. Pinch and seal both ends so that the filling doesn't fall apart
4.  Now wrap in cling film or foil and refrigerate for 1 hour minimum. unwrap and cut into thickish roundels. Serve immediately.