Raw Chocolate Log

Jump to Recipe | Print Recipe

Raw Chocolate Log

Raw Chocolate Log. Yes, it can be done, and yes, it tastes unreal. You will need a dehydrator for this to make the ‘sponge’ cake (well, you could do it in an oven on low but then you would lose some of the nutritional benefits). The cream filling is spiced with cinnamon, and the chocolate icing is lovely, thick and rich. Depending on how thick you may like to ice this log, you may have some leftover. If so, set in the fridge, then roll into little truffles, the mixture is far too good to waste. Try and get as much filling in there as you can squeeze in, you may lose some in the rolling process, so make sure you save this also and have them as truffles later. Epic!

Raw Chocolate Log + Cinnamon Cream - no grains, gluten, dairy, eggs, refined sugars. Try it here! Click To Tweet

Raw Chocolate LogRaw Chocolate Log

Close up of chocolate log with thick icing on a platter
5 from 1 vote

Raw Chocolate Log with Cinnamon Cream

The ultimate Christmas dessert! An entirely raw and plant-based chocolate log/yule filled with a lush cinnamon cream. Please note the active prep time excludes the dehydrating time.

Course Dessert
Cuisine Gluten free, Raw, Vegan, Vegetarian
Prep Time 30 minutes
Total Time 30 minutes
Author Lauren Glucina


  • 1 ½ cups almond meal
  • 1 cup ground flax meal
  • ½ cup cacao
  • ½ cup young coconut flesh
  • ½ cup grated apple
  • 12 Medjool dates pitted
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla paste
  • Pinch of coarse sea salt
  • 1 cup coconut water

Filling and Icing

  • 3 cups cashews soaked overnight
  • ½ cup coconut milk
  • ¾ cup + 1 tablespoons 100% pure maple syrup
  • ¼ teaspoon coarse sea salt
  • 4 tablespoons vanilla paste
  • 1/3 cup cacao
  • ¼ cup + 1 tablespoons coconut oil
  • ¾ cup coconut butter
  • 1 tablespoon cinnamon
  • ½ teaspoon nutmeg
  • 3 tablespoons lecithin



  1. Blend everything well in a food processor till a sticky dough forms. They longer you blend, the firmer it will get, as the flax starts to swell and thicken.
  2. Transfer the batter to a dehydrator tray lined with a teflex sheet.
  3. Use a spatula to spread it out over ¾ of the surface area, about 1cm in thickness.
  4. Pop it in the dehydrator on 135˚F for up to one hour, or until it is spongy to touch.
  5. Remove from dehydrator, place a second teflex sheet over the top, and carefully flip, return to dehydrator and turn down the temperature to 115˚F, leave for another half hour to one hour or till the underside is now spongy to touch.


  1. Place the drained cashews and coconut milk in a food processor and blend until creamy.
  2. Add ¾ cup maple syrup, 3 tablespoons vanilla paste, ¼ cup coconut oil, and all of the coconut butter, cinnamon, nutmeg and salt. Blend till combined.
  3. Add 2 tablespoons of lecithin last and blend once again.
  4. Remove three full cups of the mixture and set aside, this is your filling.


  1. Add the cacao, and remainder 1 tablespoon each of coconut oil, vanilla and maple syrup. Blend till combined.
  2. Add the last tablespoon of lecithin and blend well.


  1. Remove the cake layer from the dehydrator, spread the filling evenly over the surface
  2. Roll the cake into a log, a bit like rolling sushi.
  3. Spread the icing evenly over the entire log. Use a fork to create some texture and grooves like the bark on a tree.
  4. If you have any filling or icing left over, pop them in a bowl in the fridge to set, then roll into truffles.

If you make and enjoy this recipe, please leave a rating!

Raw Chocolate LogRaw Chocolate Log


Sign up to my newsletter list below for weekly healthy, plant-based recipes and nutrition articles. And if you want to give back and really make my day, leave a comment below, I’d love to hear from you!

Finally, you can share this recipe on facebook or via Instagram, or pin it for later. If you try it out, make sure you tag me @ascensionkitchen and #ascensionkitchen so I can see your creations. Thank you!


Lauren Glucina is a plant-based whole foods Nutritionist, Naturopath and Medical Herbalist. She is a passionate advocate for food as medicine. Lauren has also formally trained as a Raw Foods Chef and has a soft spot for raw treats. 

Lauren is available for Natural & Nutritional Medicine consultations here.