What you will need:

Food Processor – Dehydrator 

Ingredients for the Wrap:

  • 10 cups of coconut meat


  1. Blend until mixture is really smooth

  2. Divide into two separate portions.

  3. Then spread with an off- set spatula on a teflex sheet.

  4. Dehydrate for 8 hours or until completely dry although not crispy, you want them to be able to roll up. So keep the dehydrator on 42 degrees c.

Ingredients for Filling:

  • 1/2 cup coco aminos

  • 3 cups soaked cashews

  • 3 tbsp white miso

  • 2 tbsp of nutritional yeast

  • 3 tbsp olive oil

  • 3 tbsp garlic oil

  • 3 tbsp of lemon juice

  • 2 tbsp of acv

  • 1 t salt

  • 1 t cracked black pepper

  • 1 t white pepper

  • 1 cup of olives

  • 3 tbsp of tahini

  • 1 t cumin

  • 1 t garlic powder

  • 1 t onion powder

  • 1 aubergine diced, small



  1. Dice and marinate the aubergine in 3 tbsp of coconut aminos for 20 minutes, then place on a teflex sheet and dehydrate for 3-4 hours. 

  2. In a food processor add everything except the aubergine and olives and process until the mixture becomes a paste..

  3. In a mixing bowl, mix in the aubergine!

  4. In the food processor blitz the olives!

    Béchamel Sauce 

    • 4 cups of soaked cashews

    • 3 tbsp nutritional yeast or 2 t white miso or 2 t of each

    • 1 tbsp of garlic in oil

    • 2 tbsp onion powder

    • 1-2 t sea salt to taste

    • 3 tbsp of fresh Italian herbs

    • 2 t white pepper

    • 1 t nutmeg

    • 1/4 cup of water or more


Add everything to the blender and blend until silky smooth. Set aside.

Bringing all together:

  1. Slice the coconut wraps into 4 inch square slices. Place the paste with the aubergine on one side of the square and roll into a cylinder, add some water to the edges to ensure they stick down. Repeat with all squares.

  2. Place rolls onto a baking tray and place in the dehydrator for 1 hour to heat up!

  3. When serving add the béchamel sauce and top with the olives! Voila!