raw vegan buche de noel

I tried to find a raw bûche de Noël during the holiday (just to impress my family lol) but I couldn’t find anything so I decided to develop my own raw chocolate-vanilla rolls! I’m a bit obsessed with pitaya everything, so I had to make a strawberry-pitaya sauce to go with it.

Enjoy!

Raw chocolate roll dough

  • 1 3/4c raw almond flour (I just dehydrate the pulp from my almond milk)
  • 3/4c flax seed powder
  • 1tbsp psyllium powder
  • 3/4c raw cacao powder
  • 8 Medjool dates (soak them for an hour if they’re too dry)
  • 1/4c agave or maple syrup
  • 1/4c liquefied coconut oil
  • 1/2c water
  • 1tsp vanilla extract
  • 1tbsp almond butter

Instructions

  1. Combine dry ingredients in a bowl and set aside
  2. Blend remaining ingredients (except coconut oil) in a high speed blender until smooth
  3. Add coconut oil and blend well
  4. Combine wet and dry ingredients together and make a ball with your hands
  5. spread on a teflex sheet or wax paper using a roller (cover it with another teflex sheet or wax paper to make it easier to roll)
  6. Cut into a rectangle shape

Vanilla cream

  • 1/2c raw cashews, soaked (dry measure)
  • 1/4c water
  • 3tbsp agave or maple syrup
  • 1tsp vanilla extract
  • 1/2c liquefied coconut oil

Instructions

  1. Combine all ingredients except coconut oil in a blender and blend until smooth
  2. Incorporate liquefied coconut oil and blend well
  3. Set in fridge until it becomes spreadable
  4. Spread on the chocolate roll & make sure to leave enough space on one side to close it
  5. Roll & set in freezer (it’s easier to cut)
  6. Serve with strawberry-pitaya sauce (strawberries, pitaya & agave or maple syrup)