A crunchy sweet which works as a desert or as a delicious Christmas treat, it also can be made ahead and stored in an airtight container so if you are hosting Christmas or any events during the festivities, have this available.
Chocolate log with mint
December 23, 2018
- 200g kamut vegan biscuits
- 200g mixed roasted nuts
- 500g dark chocolate
- 3tbsp coconut oil
- 1tsp peppermint oil
- Step 1 Place the biscuits and nuts in your blender and pulse them into a crumble.
- Step 2 Break the chocolate into a glass bowl and add the coconut oil and melt it. Once melted pour the crushed biscuits and nuts into the chocolate and mix all together. Get some foil and add the gooey mixture into the foil and roll it into a small slim roll. You will need to make two with these quantities. Place them onto a tray and freeze for an hour or two. Once solid remove and when it has defrosted slice.
- Step 3 These can be stored in a container for a while if you are lucky as they never usually last.