This Sugar Free Christmas Chocolate Yule Log is a festive yet healthy way to indulge.
There’s no need to go crazy just because “Christmas comes around but once a year”. Enjoy your food and have your cake too. Really savour it, eat it slowly, be aware of what you are eating – don’t just mindlessly munch at the buffet table, really enjoy, be grateful for and celebrate with the food you eat.
This cake will make a beautiful centrepiece that will also keep for 1 week. However…it probably won’t last that long!
Here’s you make it:
1 medium roasted sweet potato
2 whole eggs
1/2 tsp vanilla extract
1/4 cup melted coconut oil
2 tsp baking powder
1 tsp bicarbonate of soda
1/4 cup cacao powder
1/2 tsp salt
3 tbsp coconut flour
Pre-heat oven to 185 degrees.
Line a baking tray with baking paper and lightly oil.
Simply place all ingredients in a food processor (ensure the coconut oil is not hot as it will cook and spilt the eggs) blitz the mixture until thick and smooth.
Transfer the mixture to the baking tray and smooth out evenly across the tray with a spatula.
Place in the oven for 10 minutes. Remove and leave to sit until cooled. Do not remove from baking tray.
Once cooled you have the option of adding a filling like the ones below.
Now for rolling; starting at the bottom carefully roll up using the baking paper. Be quite firm and pat the log tight with your hands.
Decorate with flaked coconut for a snow-like effect.
Yule Log Filling Options
Chocolate frosting– simply whip up 1 very ripe avocado with ¼ cup of cacao powder, 1 teaspoon of vanilla extract and ½ teaspoon of cinnamon.
Coconut frosting– whip 1.5 cups of coconut yoghurt with 1 tablespoon of tapioca flour until thick and creamy.
Recipe courtesy of That Sugar Film