For the dough, simply place all the ingredients in a high-speed blender and mix until you get a smooth dough.
Line an 8X8 square baking pan with parchment paper. Once the dough is ready, spread it evenly in the tin, pressing down with your fingers.
Place the baking tin in your freezer for 10 minutes.
Prepare the coconut whip by scooping out only the firm part of cream from the can and placing it in a chilled bowl. Add the remaining ingredients and use a mixer to whip it up.
Take out the dough from the freezer, take it out of the pan with the parchment paper (it should be in the shape of the square pan) and evenly spread the coconut whip on top.
Slowly start rolling up the dough from one side until you have a firm roll.
Place the roll back into the freezer and melt/prepare your chocolate.
Either melt your vegan dark chocolate or whisk together the ingredients for your homemade chocolate sauce.
When ready, pour the chocolate over the roll, add toppings and let it dry in the fridge or freezer.
Let sit at room temperature for 5 minutes before eating when storing in the freezer.
My cream filling wasn't very smooth but it didn't matter once it got rolled up in the cake part. Also, my frosting was pretty thick and I had to spread it on. However, as much as they didn't end up smooth and pretty, it made no difference. It all came together and was wonderful.