CHOCOLATE YULE LOG

Chocolate Yule Log. Christmas is my favorite time of the year, not only because it reminds us of the beautiful gift that God gave the world, but also because we have the opportunity to share and strengthen ties with our loved ones. Love to spend time with family & friends, exchange gifts and share delicious seasonal recipes.

As a founder of a Peruvian superfoods company I have the privilege to be part of your seasonal planning by sharing this delicious and nutritious recipe idea to complement your holiday festivities.

I’m sincerely grateful that our Peruvian superfoods will contribute to make your Christmas a happy and merry time for you all.

I hope you give it a try and share with me how it turns out!

Ingredients:

Sponge:

• Buttermilk: (1 cup non-dairy milk +2 tsp. apple cider vinegar or lemon juice)
• 1 cup whole meal flour or oat flour
• ¼ cup Karen Berrios Cacao Powder
• ¼ cup Karen Berrios Lucuma Powder
• 1 tsp Baking powder
• ½ cup coconut oil or vegan butter (melted)

Filling:

• ½ cup Vegan Cream Cheese or Greek yogurt
• ¼ cup Monk fruit (powder)
• ¼ cup Karen Berrios Cacao Nibs sweetened with maple syrup

Chocolate Frosting (coating):

• ½ cup Vegan Cream cheese or vegan butter
• ¼ cup Monk fruit (powder)
• ¼ cup Karen Berrios Cacao Powder
• 1/3 cup semisweet chocolate

Instructions:

Sponge:

1. Preheat oven to 180º C or 375 ºF and line your baking sheet with greaseproof paper.
2. In a medium-sized mixing bowl, combine dry ingredients.
3. Add the coconut oil or vegan butter melted into the buttermilk and whisk to combine.
4. Add the wet into the dry and stir it until fully combined.
5. Pour the batter into the lined baking sheet. Place into the oven and bake for 20 minutes. Allow to cool in your rack for 5 minutes.
6. Lay a large piece of baking paper on your work surface, sprinkle over some cacao powder and invert the sponge onto the paper, peel way the original baking paper.
7. Trim the edges of the sponge with a sharp knife. Roll up using the paper, rolling it up with the paper inside. Set aside to cool

Filling:

1. Whisk the vegan cream cheese with your hand mixer until creamy. Add in the monk fruit powdered until fully combined.
2. Once the sponge has fully cooled, unroll and spread a think layer of the filling, sprinkle KB cacao nibs and then re-roll tightly without the paper inside. Rest in the fridge.

Chocolate Frosting:

1. Melt the semisweet chocolate using bain-marie, then aside to cool.
2. Cream the Vegan Cream cheese or vegan butter until creamy. Add in the Monk fruit powdered, KB cacao powder and melted chocolate. Whizz together until fluffy and combined.
3. Transfer the yule log to a serving plate, spread frosting all over. Use a spatula to create bark texture by creating lines.
4. Decorate with KB cacao Nibs and enjoy one slice as your perfect Christmas Vegan dessert.