In a large bowl, mix together coconut cream, oil, vanilla, salt, and confectioner’s sugar until smooth.

Add flour and baking powder. Knead by hand until a smooth but somewhat sticky dough forms.

Refrigerate dough for half an hour.

Break chocolate and put into a small bowl. Add oil and melt in microwave or double boiler until completely melted and smooth.

Let mixture cool for half an hour to reach room temperature or until it thickens a bit and becomes a spreadable consistency.

Divide dough into three parts. On a well-floured surface, roll each part out into a quarter-inch (half-centimeter) -thick rectangle.

Spread each rectangle with about one third of the chocolate filling. Sprinkle with some nuts.

Roll up tightly, jelly-roll style, and place on a cookie sheet lined with Gefen Parchment Paper. Repeat with other two pieces of dough.

Heat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Bake rolls for 20–25 minutes or until uniformly golden.

Cool completely to room temperature. Use a serrated knife to slice into cookies.

Sprinkle with a generous amount of confectioners’ sugar and serve.