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Close up of chocolate log with thick icing on a platter

Raw Chocolate Log with Cinnamon Cream

Naturopath Lauren Glucina
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.
5 from 2 votes
Prep Time 30 mins
Total Time 30 mins
Course Dessert
Cuisine Gluten free, Raw, Vegan, Vegetarian

Ingredients
  

  • 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

Instructions
 

CAKE:

  • 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.

Filling:

  • 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.

ICING:

  • 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.

ASSEMBLY:

  • 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.
Tried this recipe?Let us know how it was!