Nutty Chocolate Log - The Lazy Vegan Baker

This month’s theme from Recipe Redux is nuts, nuts and more nuts and well, I may have taken it to a nutty level. This chocolate log is rich, full of nuts, and is reminiscent of an almond joy. I think it is anyways, it’s been a long time since I’ve had an almond joy. It is decadent without being overly sweet or cloying like many chocolate treats and looks great on a holiday table. And it is extremely easy to make, less than 10 minutes actual prep time, which also makes it great for a holiday gathering.

Shared on Plant Based Potluck, Healthy Vegan Fridays.

Nutty Chocolate Log

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Prep time

30 mins

Total time

30 mins

Nutty Chocolate Log (makes about 20 slices)

Jenny Dunklee | The Lazy Vegan Baker: Jenny Dunklee

Recipe type: Dessert

Serves: 20

Ingredients

½ cup raw almonds
½ cup pecans
½ cup unsweetened shredded coconut
½ cup shelled pistachios
½ cup dried plums
2 tablespoons cocoa powder
½ cup chocolate chips
¼ cup full fat canned coconut milk
2 tablespoons powdered sugar

Instructions

In the bowl of a food processor, add the almonds, pecans, coconut, pistachios, dried plums, and one tablespoon cocoa powder. Pulse everything together to small/ medium chunks. You don't want to turn it into powder.
In a medium bowl, melt the chocolate chips and coconut milk together in the microwave in 15 second increments, stirring after each time, until chocolate is completely melted.
Add the nuts mixture to the chocolate and mix well until all the nuts are coated and everything is combined. Chill 30 minutes (or up to several days) to firm the dough.
On a silicone baking sheet or on parchment (it gets a little messy), roll out the dough to form a log.
Sift the powdered sugar and remaining 1 tablespoon cocoa together and then carefully roll the log in it.
You can serve this immediately or it can be refrigerated up to 7 days.
To serve, you can slice it ahead of time or let guests slice their own wedges. I use a serrated bread knife to cut it, sawing gently through the nuts.

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