Chocendate Log Recipe - The Deli

Chocendate Log Recipe

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


  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.

Comments (1)

Daleen van Zyl

I don’t see the cocao powder in the ingredients list …. In step 2 it mentions to add the cocao powder but I don’t see how much to add

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)

2. Add the cacao powder, chopped nuts and raisins …

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