Ingredients

2 1/2 cups self-raising flour

60g chilled butter, chopped
3/4 cup milk, plus extra if needed (see method)
100g butter, at room temperature
1/3 cup sugar
1 1/2 tablespoon MasterFoods� Cinnamon Ground
1/3 cup pure icing sugar, sifted
2 drops red food colouring
1 1/2 teaspoons boiling water
Ingredients

7 fresh medjool dates, pitted

2 teaspoons maple syrup
1 tablespoon coconut milk
1/2 cup unsalted roasted peanuts, roughly chopped
2 ripe Australian avocados, roughly chopped
1/4 cup rapadura sugar
1/2 cup raw cacao powder
2 teaspoons vanilla extract
100g dairy-free chocolate, chopped
Extra unsalted roasted peanuts, roughly chopped, to serve

Method

Step 1
Preheat oven to 200C/180C fan forced. Grease and line base and side of a 20cm
(base measurement) cake pan with non stick baking paper.
Step 2
Sift flour into a large bowl. Rub butter into flour using fingertips until fine
crumbs form. Make a well at centre. Add milk to well. Use a flat-bladed knife to
mix until evenly moistened, adding a little extra milk if needed. Lightly bring
dough together with hands and turn out onto clean surface. Knead very gently and
briefly until just smooth. Do not over knead.
Step 3
Transfer dough to a large sheet of non-stick baking paper. Roll out to a 23cm x
30cm rectangle. Spread top of dough with butter, making sure you spread right to
the edges. Combine sugar and cinnamon, then sprinkle evenly over butter making sure
to reach all ends. Using a large knife, cut rectangle of dough lengthwise into 6
equal strips.
Step 4
Loosely roll up one strip of dough and place at centre of prepared pan (you
need to roll dough loosely as the batter will puff and rise on baking). Coil the
remaining 5 strips of dough around the centre roll, starting each strip at the end
of the previous one to make one large rolled cake.
Step 5
Bake for 25-30 minutes or until golden brown. Stand for 5 minutes in pan.
Step 6
Meanwhile, whisk icing sugar, food colouring and boiling water together until
smooth.
Step 7
Transfer scroll to a wire rack. Drizzle over icing mixture. Allow icing to set.
Slice and serve warm or at room temperature.

Step 1
Place dates in a heatproof bowl. Cover with boiling water. Stand for 10 minutes
to soften. Drain, reserving 1 tablespoon water. Set aside for 15 minutes to cool.
 Step 2
Place 3 dates, maple syrup and coconut milk in a small food processor. Process
until smooth. Transfer to a bowl. Add peanuts. Stir to combine.
Step 3
Place avocado, sugar, cacao, vanilla, remaining dates and reserved water in a
large food processor. Process until smooth and creamy.
Step 4
Spoon half the avocado mixture among 4 x 1-cup-capacity glasses. Top with
peanut mixture. Spoon over remaining avocado mixture. Smooth tops.
Step 5
Place chocolate in a heatproof bowl. Microwave on HIGH (100%) for 1 minute,
stirring halfway through with a metal spoon, or until melted and smooth. Spoon
melted chocolate over avocado mixture in glasses. Sprinkle with extra peanuts.
Serve.
Notes

Scroll is best made and served on day of cooking. Some of the cinnamon sugar
filling may fall off when rolling and assembling the strips in pan, just keep and
use to sprinkle on top of the uncooked cake before baking.