Bouche de Noel: Christmas yule Log
Bouche de Noel: Christmas yule Log
This recipe is definitely worthwhile gracing your Christmas table, and the best thing of all is, that it can be frozen for later.
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 cups of dates
- 1 cup almond meal
- 1 cup desiccated coconut
- 2 tbsp maple syrup
- 4 tbsp. coconut oil
- 3 tbsp. raw cacao
- ¼ cup almond milk
- ¼ cup dried cranberries
- ¼ cup pepitas
- ¼ cup dried apricots
- ¼ cup sultanas (whole)
- ¼ cup Goji berries
- ¼ cup pecan nuts
- ⅓ macadamias
Method
- Put the dates, almond meal, desiccated coconut, maple syrup, coconut oil, raw cacao, and almond milk in a food processor and blend well, until all combined and smooth. Place the mixture into a bowl
- Roughly chop the dried cranberries, pepitas, dried apricots, sultanas, Goji berries, pecan nuts, and macadamias.
- Mix all the ingredients together, the mixture should be moist enough for you to be able to form a pudding or log shape – which ever you prefer. Place the formed cake into the fridge while you prepare the Cashew Cream Frosting. You will only need half of the frosting for the cake. The rest you can save for later to serve with the cake.
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