Chocendate Log Recipe

Ingredients:

• 250g pitted dates - soaked in boiling water for 30 minutes and then drained.
• 3 tbsp coconut oil
• 3 tbsp coconut fine
• 50g raw cashew pieces
• 50g raw brazils
• 50g raw almonds
• 100g bakers mix (raisins and sultanas)
• 1 tbsp cocoa

Note: You can swop out the nuts with any other raw tree nuts of your choice.

Method:

1. In a food processor, add the dates and coconut oil. Pulse several times until the mixture resembles a date paste, the mixture will be sticky.
2. Add the cacao powder, chopped nuts and raisins. Pulse again until the texture is coarse and almost forms a ball.
3. Next, lay a rectangle of baking paper down, place the mixture in a line across the length of the paper. Try to maintain the same thickness as you tip the mixture out.
4. Wet your hands, and roughly shape into a log.
5. Then, transfer to clingfilm, secure the ends and roll into a tightly rolled log shape.
6. Finally, place the log into the fridge to chill overnight.
7. The next day, place the fine coconut on a large plate.
8. Next, unwrap the chocendate log and roll in the coconut until all sides are covered.
9. When ready to serve, place on a chopping board and slice into round discs around 1cm thick.