A Maltese Christmas Log recipe with a difference
This Christmas Log recipe is a healthy copy-cat recipe of the Maltese version. It's perfect for vegans and a much healthier alternative.
Equipment
- Food Processor
- Hand Blender
Ingredients
Christmas Log Filling Ingredients
- 250 g Oat Flour
- 120 g All-bran Biscuits
- 75 g Hazelnuts
- 50 g Almonds
- 10 g Cocoa Powder
- 40 g Sweetener I use xylitol
- 85 g Dried Cranberries unsweetened
- 30 g Hazelnut Butter almond works too
- 3 tbsp Brandy
- 100 g Sugar-free Dark Chocolate
Condensed Milk Substitute Ingredients
- 375 ml Soya Milk or other plant based milk
- 150 g Fresh Dates
- 1 tsp Vanilla Essence
- 1 tbsp Coconut Oil
- 10 g Coconut Milk Powder optional – this just gives a bit more of a milky taste
Instructions
How to make vegan sweetened condensed milk
- Mix the milk with fresh dates, vanilla, coconut oil, and powdered milk and let simmer in a saucepan on medium heat, stirring constantly. When the mixture starts boiling and looking creamy, remove from heat and let it cool for a few minutes
- Blend the sweetened condensed milk mixture until the consistency of a smooth paste is achieved. Let cool for a few more minutes. As the mixture cools, it will thicken even more
How to make Maltese Christmas Log
- If you don’t have oat flour, start by processing the oats until a flour consistency is achieved, set aside.
- In the same bowl, process biscuits almonds and hazelnuts until they’re chopped but not too finely.
- Add cocoa and sweetener to the mix and pulse all ingredients for a few seconds making sure they are mixed well.
- Place the mixture in a bowl and add cranberries, nut butter, and Brandy.
- Slowly add sweetened condensed milk to the mixture and keep mixing until a dough consistency is achieved. (You might not need to use all the sweetened condensed milk and can set it aside for other recipes.)
- Form into 2 smaller logs or one (very large) log and freeze for 15 minutes.
- Add dark chocolate and coconut oil to a microwave safe bowl and microwave for around 3 minutes until the chocolate is melted, stopping to stir at 30 second intervals to make sure it doesn't burn.
- Coat the log in chocolate and if you like, use a fork to create a ‘log texture’. Refrigerate for a few hours or overnight if you can resist :)