My mother in law makes this, as a very non vegan non gluten free dessert. It is very decadent and the Beloved loves it. I think this version is pretty close to the mark, maybe a bit firmer. Only a small slice, it is very rich! You can save time by buying gluten free chocolate biscuits (Freedom Foods make really good ones), but making your own isn't that much work. This makes a small log of about 12 serves - unless you're a piggy of course!
Ingredients
2 cups gluten free dark choc biscuits crushed fine
1/2 cup almond meal
1/3 cup dark chocolate, melted
2 tablespoons melted vegan margarine
splash of brandy, or whatever you please that's sweet
water if needed
2 tubs tofutti (or equivalent in whipped coconut cream)
2 tablespoons lemon juice
1 tsp pure icing sugar (not the mixture, it isn't gluten free)
Method
Put the biscuits and almond meal in the food processor and pulse to combine.Tip into a bowl and add margarine, melted chocolate and brandy to form a dough. Add a little water if it is too dry and not sticking together.
Roll into a log and cover in greaseproof and clingwrap. Leave overnight to set.
Just before serving whip tofutti, lemon juice, and sugar until fluffy and spread over log. Decorate with fresh fruit if desired.
The tangy tofutti gives a welcome relief to the sweetness of the chocolate, but you can just use sweetened coconut cream instead. After I made this I thought a hazelnut variation with Frangelico would have hit the spot...guess I'll have to make another one and call it the New Year Log LOL!
