Paleo Pumpkin Roll

I got this recipe from the cavegirl dish but changed it just a little bit because I couldn't get the recipe to work the way I wanted it to.

Ingredients for "cake":

• 3 eggs
• 2/3 cup pumpkin
• 2/3 cup honey
• 1 1/4cup almond flour
• 1 t baking soda
• 1 T ground cinnamon
• 1/2 cup chopped walnuts
• 1t pure vanilla

Ingredients for "filling":

• 1 bag of unsweetened shreaded coconut
• 1/2 can of lite coconut milk
• 1T coconut oil
• 2-3 heaping T almond butter
• 1/4 cup honey (play with this)
• 1 heaping T cinnamon

Directions for "cake":

• preheat oven to 375 degrees
• whisk eggs in a small bowl
• add all cake ingredients together (minus the walnuts) and blend until smooth
• line a cake pan with parchment paper and pour the batter ontop
• then sprinkle the walnuts over the batter
• bake for 15 minutes
• then let cool (I threw it in the freezer for about 15 minutes)

Directions for "filling":

• While the cake is baking throw the coconut into the food processor and let process for about a minute before adding the rest of the ingredients
• play with the amounts of almond butter to get the texture you want (it should be creamy but not runny)
• set aside until cake is cool

More Directions:

• Once cake is cool, take cake (on the parchment paper) out of the baking pan itself and set on the counter
• spread the filling overtop
• then carefully roll the cake from the thinnest end (I used the parchment paper to lift and roll the cake rather than my hands .. if that makes sense at all)
• once rolled carefully wrap the roll in saran wrap and chill for 30-40 minutes before enjoying :)