No-bake cocoa roll with coconut

Procedure

First, place the coconut cream in hot water until it softens.
Meanwhile, make the cocoa layer – mix all the ingredients (almond flour, sunflower seed flour, coconut flour, Carla Dutch cocoa, rice syrup) and knead the dough thoroughly.
Roll out the cocoa dough on cling film into a thin layer.
Whip the softened coconut cream, add the other ingredients (coconut cream, lemon juice, rice syrup to taste, coconut, a pinch of vanilla) and mix thoroughly.
Spread the coconut mixture over the rolled-out cocoa ‘dough’, add fresh raspberries and, using the cling film, roll it up (as you would a Swiss roll).
Leave to set for a short while in the fridge, then remove the cling film and cut into slices.
Store the roll in an airtight container at room temperature.