Plant-based Christmas spiced chocolate fridge log


Serves 6, ready in 2 hours 20 minutes (including chilling time)

For the chocolate log:

  • 110ml U:Me Coconut Oil blend
  • 300g vegan dark chocolate, roughly chopped
  • 4 tbsp golden syrup
  • 125g ginger biscuits (check that they are vegan)
  • 100g dried cranberries
  • 50g hazelnuts, toasted and finely chopped
  • 50g candied peel
  • 50g pistachios
  • 2 tsp mixed spice
  • 1 orange, zested

For the chocolate ganache:

  • 100g vegan dark chocolate
  • 30g coconut oil blend
  • 1 tbsp icing sugar

Allergens: gluten, nuts


Melt the chocolate with the oil and golden syrup over a ban marie until smooth and glossy.

In a large bowl, break the biscuits into small pieces, add the cranberries, hazelnuts, pistachios, mixed spice, and orange zest. Pour in the chocolate mixture and give everything a good mix to combine.

Lay three sheets of cling film about 60cm long on top of each other. Spoon the mixture along the middle leaving about 5cm clear to the short edges. 

Roll up the cling film from the long edge to create a sausage shape and gather the ends together. Twist the ends until they compress the mixture into a firm log shape. Wrap up with more cling film to secure the shape and put into the fridge to set for at least 2 hours.

Once set, make the ganache by melting the chocolate with the U:Me Coconut Oil Blend until glossy, allow to chill until it’s slightly thicker. 

Unwrap your log and pour/spread the ganache over the top. Run a fork along the length of the log to create the bark texture and dust liberally with icing sugar.

Before serving take out of the fridge for a couple of hours to soften.