No-Bake Vegan Chocolate and Coconut Yule Log

The preparation step by step

1. Check the ingredients

   For the gluten-free version, check that the ingredients are labelled appropriately, especially the flour, raising agent, chocolate, spices and biscuits. Use a clean work surface and utensils, with no wheat flour nearby. The list of ingredients alone does not control cross-contamination. Also check for the absence of egg, milk, butter and honey in cookies and chocolate. For an organic approach, choose the certified ingredients you want; this sheet does not assign any label to the finished cake.

2. Prepare the mold

   Tapes a cake mould of 20 x 8 cm, about 1 liter, with film suitable for food contact. Let go beyond the edges to facilitate the demoulding. Place the pan on a tray that goes into the refrigerator.

3. Chop the chocolate

   Weigh 300 g of chocolate and cut with a knife into pieces of less than 1 cm. Put them in a perfectly dry bowl. The small pieces melt more regularly, without having to overheat the cream.

4. Heat the coconut cream

   Mix the contents of the coconut box before weighing 300 g. Heat this cream in a saucepan until the first quivering, stirring. Remove it immediately from the heat; do not reduce it.

5. Form the ganache

   Pour a third of the hot cream over the chocolate. Wait 30 seconds, then move in small circles in the center. Add the second and then the last third, mixing between the additions. Incorporate the vanilla; you need to get a shiny and homogeneous cream.

6. Fill the mold

   Let the ganache cool for 10 minutes, then pour it into the pan. Gently tap the tray two or three times to bring up the bubbles. Refrigerate 45 minutes: the surface should thicken, without being completely hard.

7. Reduce the cookies

   Place the 140 g of cookies in a solid bag and crush them on the roll, or mix by brief pulses. Look for a fine breadcrumb. Gently melt the 50 g of coconut oil, then pour them on the crumbs and mix.

8. Lay the base

   Spread the wet crumbs over the firmed ganache. Cup with the back of a spoon, without pushing them to the bottom. Form a regular layer of 8 to 10 mm: it will become the base after turning.

9. Let it take

   Cover without touching the surface and refrigerate for at least 5 hours, ideally one night. Do not try to unmould a still flexible ganache; it should hold when you tilt the mold slightly.

10. Unmold and finish

    Turn the mold on a plate, lift it and then gently remove the film. Sprinkle only the top with 10 g of grated coconut. Pass a knife under hot water, wipe it, then cut 8 slices; clean the blade between two cuts.