Chocolate, Date and Seed Pinwheels (Makes 6)

Recipe by: Tiff Afflick

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Ingredients: 

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• 3 Date and Seed GetBuzzing bars
• 50ml hot water + 3 tbsp for the cocoa filling
• 2 tablespoons cacao/cocoa powder
• 1tbsp honey
• 3tbsp milk (dairy or plant-based)

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Method:

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1. To make the chocolate topping, mix the cacao powder, honey and milk together to make a smooth, thick paste
2. Break the bars down into small chunks, then microwave for 60 seconds to soften
3. Mix the water into the bar mixture and stir to combine
4. Flatten the mixture onto greaseproof paper, then shape into a small square around 20cm x 20cm
5. Spread the cocoa mixture onto the square, leaving a 1cm gap on one edge to allow for the filling to spread out
6. Lift the baking paper at one end and carefully roll to form a cylinder out of the bar/cacao mixture (like a swiss roll)
7. Allow the roll to chill for at least 1 hour, then divide into 6 portions
8. Keep in an airtight container in the fridge to enjoy for up to 5 days

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