Chewy Goji and Beet Rolls
Prep time
Cook time
Total time
Recipe type: Sweet treats
Cuisine: Raw, Vegan
Serves: 12
  • Crust
  • 1 cup almond meal
  • ½ cup shredded coconut
  • ½ cup golden flax meal
  • ⅓ cup dates, soaked
  • 2 medium sized beetroot, peeled
  • ½ tablespoon beetroot powder, optional
  • 1 teaspoon psyllium husk
  • 1 tablespoon coconut nectar
  • Goji Jam
  • ½ cup goji berries, soaked
  • juice of 1 blood orange
  • few drops of orange blossom essence (optional)
  • 1 tablespoon psyllium husk
  1. To make the goji jam, blend the goji, blood orange juice and a few drops of orange blossom essence until smooth and creamy. Add 1 tablespoon psyllium husk and pulse together. Transfer to a bowl then, chill in the refrigerator for at least 10 minutes.
  2. Meanwhile, make the crust. Place all ingredients (except psyllium husk) into a food processor fitted with the S blade and process until you have a dough with the same texture as raw bliss balls. Add psyllium husk and pulse to combine.
  3. Turn out onto parchment paper and shape into a low, flat rectangle. Wrap tightly and refrigerate 1 hour to harden up a bit.
  4. To make the rolls, transfer the crust to a piece of parchment paper and roll into a rectangle that’s about ¼ inch thick. Then, spoon the goji jam down the middle lengthwise, leaving room on both sides. Picking up the parchment paper on one side, carefully roll the crust to meet the other side and press the edges together. Trim off the excess crust (both ends), then brush the corner join lightly with water, press it to seal. Smooth the crust over with your hands so their warmth will give it a smooth finish.
  5. Put in the refrigerator for 30 mins to harden a little and then cut the rolls into a half inch pieces.
  6. Dehydrate at 115°F about 4 hours. Halfway through the dehydrating time flip and remove dehydrator sheet.
  7. Store in the refrigerator for up to a week or in the freezer for a few months. Enjoy!
Apple | Carrot | Beetroot | Blood Orange
Recipe by Deviliciously Raw at