Zucchini rolls with nuts cream

Ingredients

• 400 g Zucchini, washed, peeled
• 50 g Cashews
• 5 tbsp Coconut cream, unsweetened, chilled
• 30 g Toasted walnuts, chopped
• 1 tsp Fresh ground salt
• 1 pinch White peeper, ground

Method

1. After washing and peeling the zucchini, slice it lengthwise to 3mm wide slices.
2. Place the slices onto a work surface and sprinkle them with salt to make them softer and rollable.
3. Meanwhile, place the cashews, coconut cream, remaining salt, and white pepper into a food processor then prepare the nut cream. It needs to be smooth but hard enough to keep its form. If it's too liquid-like, chill it in the fridge for 15 minutes.
4. Spoon one teaspoon spread onto each roll to its end, then carefully roll them up then fix with a toothpick.
5. Arrange the rolls on the plates then sprinkle with the chopped walnuts.