Chocolate Fairy Log Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan
This recipe is from the book:
Santé! Le guide pour toute la famille by Nathalie Champoux, Fides 2017 edition
An indispensable and beautifully pictured book that contains more than a hundred healthy and tasty recipes without gluten, casein, soy or refined sugars and which tackles in depth the major steps to maintaining or regaining health and ensure optimal neurological health for our children.
PORTIONS: 12 to 14
ORGANIC INGREDIENTS
Log:
- 1 kg (7 cups) butternut squash (about 1 medium squash), diced
- 300 g gluten-free dark chocolate*, dairy-free, soy-free and refined sugar
- 250 ml (1 cup) raw almond butter, unsalted
- 65 ml (1/4 cup) virgin coconut oil
- 85 ml (1/3 cup) coconut sugar
- Cocoa bean nibs
- Unsweetened cocoa powder for decorating
- Raspberries for decorating
Raspberry coulis:
- 250 ml (1 cup) raspberries
- 30 ml (2 tbsp) maple syrup
PREPARATION
Log:
- Steam squash for about 30 minutes or until tender. Allow to cool.
- In a double boiler, melt chocolate, almond butter and coconut oil. Mix well.
- Combine squash cubes, chocolate mixture and coconut sugar in a blender until creamy and smooth.
- Pour the mixture into a 9” x 5” silicone mould. This type of mould simplifies the removal.
- Let rest overnight in the refrigerator.
- Unmould in a serving plate. Sprinkle with cocoa powder, sprinkle with some cocoa nibs and garnish with fresh raspberries.
Raspberry coulis:
- In a blender, puree raspberries and maple syrup.
- Strain with a sieve and pour over each slice.
Despite its sophisticated appearance, this log is the easiest and fastest to prepare. But most of all, it’s the best my family and I have ever eaten. Challenge your guests to guess its secret ingredient!
TIP
* You can use 70% dark chocolate or, if you like even more intense dark chocolate, an even higher percentage.
