Chocolate & Chestnut
Truffle Log

christmas

VEGAN, GLUTEN-FREE, DAIRY-FREE

This is a luxurious rich chocolatey treat with roasted nuts, dried fruits, and a deliciously complex milieu of flavours. It’s not something I’d indulge in too often, but it’s a pleasure to make and share with friends and family on a special occasion.

Made with raw cacao powder, natural cacao butter and fibre containing chestnuts and fruit, it’s about as healthy as chocolate can get. Fibre can help to slow down the digestion and absorption of sugar which may help to stop our blood sugars increasing too high. You don’t need to use all the fruit and nuts I’ve listed, try pistachio and apricots for a middle Eastern take, or figs and hazelnuts are also a great match. A little of this goes a long way so its great for a crowd or a busy household.

serves 18-20 


INGREDIENTS

You will need a standard loaf tin, or terrine tin.

80g nuts (pistachio, hazelnut, macadamia or pecan)
125g cacao butter , chopped roughly
100g coconut sugar
100g raw cacao powder
pinch of salt flakes
240g whole pre-cooked chestnuts , unsweetened (I use Merchant Gourmet)
1 tsp vanilla extract
140g dried fruit chopped (prunes, figs or apricots)
zest of half an orange


STEP-BY-STEP

Preheat oven to 200/180 fan. Put the nuts on a tray and roast for about 6-8 minutes until golden and aromatic, remove, leave to cool then roughly chop.

Place a heatproof bowl over a saucepan of simmering water and add the cacao butter, coconut sugar, cacao powder and a pinch of salt. Allow these to slowly melt and combine, stir just enough to dissolve the sugar crystals.

Meanwhile put the chestnuts and vanilla essence into a food processor and mix until it resembles fine breadcrumbs. Combine in a bowl with the dried fruit, orange zest and toasted nuts. Stir in the melted chocolate.

Lay a large double layer of cling film over a regular sized loaf tin (or terrine dish) with over hang on both sides and ends. Spoon the mixture evenly into the tin and smooth the surface down with the back of a spoon. Fold the extra cling film over the top to cover and leave to set in the fridge for at least 4 hours, ideally overnight. Remove from the fridge 30 minutes before serving (to soften) and cut into thin slices.