Raw Chocolate Log
9 May 2014 | 3 comments
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 Log with Cinnamon Cream
RAW • DAIRY FREE • GLUTEN FREE • REFINED SUGAR FREE
- 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
- 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.
- Transfer the batter to a dehydrator tray lined with a teflex sheet.
- Use a spatula to spread it out over ¾ of the surface area, about 1cm in thickness.
- Pop it in the dehydrator on 135˚F for up to one hour, or until it is spongy to touch.
- 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.
- Place the drained cashews and coconut milk in a food processor and blend until creamy.
- 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.
- Add 2 tablespoons of lecithin last and blend once again.
- Remove three full cups of the mixture and set aside, this is your filling.
- Add the cacao, and remainder 1 tablespoon each of coconut oil, vanilla and maple syrup. Blend till combined.
- Add the last tablespoon of lecithin and blend well.
- Remove the cake layer from the dehydrator, spread the filling evenly over the surface
- Roll the cake into a log, a bit like rolling sushi.
- Spread the icing evenly over the entire log. Use a fork to create some texture and grooves like the bark on a tree.
- If you have any filling or icing left over, pop them in a bowl in the fridge to set, then roll into truffles.
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