Gingernut & Coconut Cream Logs
Rated 3.5 stars by 2 users
Category
Dessert
Servings
4
Author:
Leda
This no-bake gluten free, dairy free, wheat free, egg free biscuit log cake makes a quick, easy and great gluten free vegan dessert.
Ingredients
-
12 Leda Gingernut cookies
1 serve of Coconut cream (see recipe below)
-
100g fresh dates, pitted
-
100g smooth peanut butter (Ensure vegan suitable)
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1/4 cup coconut cream
-
1/4 cup melted coconut oil
-
1 tbsp maple syrup
1/4 tsp fine Himalayan rock salt
50g dark chocolate 70% cocoa (dairy free), melted
Uncrystallized ginger pieces
Coconut shavings, toasted
400g Desiccated Coconut 950ml Water
2 tbsp Monkfruit Sweetener
-
1 tsp cornflour
Caramel Sauce
Garnish
Coconut Cream - Makes Approx 3 cups
Directions
To make caramel
Place dates in small bowl and cover with cold water. Allow to stand for 30 mins then drain.
Blend soaked dates with peanut butter, coconut cream, coconut oil, maple syrup and salt.
Assembling the logs
To assemble individual logs use 4 cookies per log. Put a small dollop of coconut cream on a plate to stand the biscuits in.
Take the first biscuit and dip one side in the caramel sauce, spread with coconut cream and place it standing upright on the plate.
Take the second biscuit, dip one side in the caramel sauce, then spread with coconut cream and place it up against the first biscuit and sandwich together. Repeat with 2 more biscuits.
Cover top and sides with coconut cream.
Repeat this process for each individual log. Cover loosely with cling wrap and refrigerate overnight to set.
When ready to serve, garnish drizzled with melted dark chocolate, ginger pieces and coconut.
Coconut Cream
Using a blender or food processer, combine the Monkfruit sweetener and cornflour and process until the mixture resembles fine confectioners sugar.
Place coconut into blender. Add water and blend until smooth.
Strain into a large jar or jug using a muslin cloth and squeeze to extract the milk from the coconut pulp.
Refrigerate for at least 4 hours or overnight to separate any remaining liquid.
Scoop the solid coconut milk into a blender or electric mixer.
Add the finely ground sweetener and whip until mixture is thick enough to form peaks.
Recipe Note
Original recipe https://ledanutrition.com/gingernut-coconut-cream-logs/
