Maltese Christmas Log

Christmas Log Ingredients

• 180g oat flour
• 3 tbsp sifted raw cocoa powder
• 60g dark chocolate
• 150g whole roasted hazelnuts
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 90g dried cranberries
• 250g dates, soaked in water 
• 1 tsp pure vanilla extract
• 1 cup unsweetened almond milk 
• 3 Tbsp Kahlua/Bailey’s/ Cointreau or other liquor

Chocolate Ganache Ingredients

• 50g dark chocolate
• 50ml almond milk

Instructions for making the log

• In a food processor blend oats to form a flour-like substance, remove and place in a bowl. Slice the hazelnuts in half. Once dates have soaked for a few minutes add them to the food processor until they form a paste, at this stage, you can add 1 Tbsp of liquor.  In a large mixing bowl, mix all the dry ingredients for the Christmas Log. Once everything is mixed in add the wet ingredients and mix until everything is well combined and it looks chocolatey. Form the log by hand. Wrap it in parchment paper. Chill at least 30 minutes.
• Melt the chocolate with the almond milk to make the ganache. Set aside to cool slightly and thicken. Cover the log with chocolate ganache using a spatula. Let it set at room temperature. Decorate as you wish I just added 2 Tbsp of coconut to the top.  Transfer to a presentation plate. Makes 15 slices.

Notes:

• Store in the refrigerator and take out 30 minutes before serving to soften.
• To make vegan use dairy-free chocolate