Vegan Chocolate Protein Log
Presents wrapped? Stockings hung? Whether you're super organised or you've barely even thought about the impending festive period, this recipe will amp up your christmas spirit and have you dancing along to Bublé in the kitchen.
Begin by pre-heating the oven to 180 degrees C.
Using a large mixing bowl, pour the flour, coconut sugar, Neat Nutrition chocolate protein, baking powder and cacao powder - whisk together to remove any lumps.
Place the banana and the almond milk into a blender and blend both ingredients together. Then, add the mixtures to the dry ingredients and slowly combine together to form the cake batter.
Lastly, add the melted coconut oil and white vinegar and mix further.
Place grease proof paper onto a rectangular baking tray (I used a 33cm x 22.9cm) and pour the batter into the tray. Bake in the oven for approximately 20-25 minutes.
Remove from the oven and let the cake cool for approximately 20 minutes.
Meanwhile, drain the water from the dates, place them into a powerful food processor/blender along with the cacao powder and chocolate protein and blend until you achieve a thick and creamy chocolate ganache.
Place a tea towel flat onto a dry kitchen surface, place the cake on top of the tea towel with the greaseproof paper (the cake should face you and the greaseproof paper on top of the tea towel). Add a thick layer of the ganache on top of the cake and hold both of the edges of the tea towel and greaseproof paper and roll the cake tightly to form the log.
Leave aside for approximately 15 minutes then remove the tea towel and greaseproof paper.
Using the left over ganache, spread it evenly on the outside on the log – use a fork to create a wood texture on the log.
This recipe was created for us by Tiago from The Healthy Beard. Tiago focuses on delicious plant-based recipes. He enjoys creating recipes that are not only healthy but also easy and quick to make. You can find him on instagram and twitter where he posts daily breakfast, lunch and dinner ideas.