Put flour, yeast, salt and coconut sugar in a bowl and mix.

Add lukewarm plantbaseddrink and melted coconut oil (they should not be too hot, otherwise the dough will not rise well).

Mix from the center outwards with circular motions, and at the end knead for a few more minutes with your hands.

Cover the dough and let it rest in a warm place for at least 30 minutes.

Put ground almonds and coconut sugar in a bowl and mix.

Pour over the boiling plantbased drink, add rum and mix everything together.

For easier preparation, divide the risen dough into two equal parts. Roll each part into a rectangle on a floured surface.

Cover the entire surface of the dough with the almond filling. Roll tightly to get a roll. Cut into smaller rolls, they will look best if you use thread or varnish for cutting. Place on a baking sheet and bake for 25 to 30 minutes at 180 °C.

While the rolls are baking, prepare the dressing.

Put raspberry syrup, water, agar agar in a pot and mix well and bring to a boil.

When it starts to boil, while stirring constantly, pour in the mixture of concentrate and water.

Cook for about 3 minutes and stir several times in between.

Set aside and leave for about 20 minutes for the dressing to cool and thicken a little.

When the rolls are baked, cover them with raspberry dressing, let the dressing cool and thicken, and then cover them with melted white chocolate.