4 tbsp cacao powder
For the creamy cinnamon filling:
150g cashews, soaked in water for at least 4 hours
3 tbsp RAW honey
½ tsp cinnamon
1/2 tsp vanilla extract
4 tbsp coconut cream
For the chocolate on top:
3 tbsp cacao powder
75g RAW Brazilnut Cacao Bliss
4 tbsp RAW honey
First, put the cashews in a food processor and blitz them for a couple of minutes until they form a flour. Spoon this into a mixing bowl and place the dates in the food processor, again for 1-2 of minutes until they are all sticky. Add this to the mixing bowl along with the cacao powder and knead for a couple of minutes until all the ingredients are mixed together and you have an amazing chocolatey mixture.
Cut a piece of cling film and place it on top of a chopping board, weighing it down at the corners if necessary to make sure it stays in place. Spoon the yule log mixture onto the cling film and shape it into a big rectangle about 1cm thick.
For the creamy vanilla filling, drain the cashews and add them and the other ingredients to a food processor and blend for a couple of minutes until creamy and smooth. Spoon the mixture onto the yule log, leaving about an inch bare on the left side.
Now for the rolling – using the cling film to help you, start rolling it from the right side until your log is formed. Stick the end down with your fingers, using a little water if needed. Cut off the ends with a sharp knife to make it look a little neater and place it in the freezer while you make the chocolate.
For the chocolate on top, just melt the brazil nut cacao bliss in a saucepan then stir in the honey and cacao powder. Once it’s all mixed together, remove the log from the freezer and drizzle the melted chocolate on top. Cut into slices and enjoy!