Christmas Yule Log

I’m all about chocolate at Christmas (and all year round really) so this raw gluten free Christmas yule log recipe is always my go-to festive dessert. I tried to make a baked version last year but I may have slightly under-estimated what a task that was, so we stuck to what we knew and are very happy with the result!

Our raw gluten free Christmas yule log recipe is back, creamier and more chocolatey than ever. We re-vamped our original recipe to make it even more delicious (who knew this was possible). We've added chopped hazelnuts and hazelnut butter to make it deliciously rich and indulgent. It's only right to go all out at this time of year!! It’s the perfect simple, quick dessert that will put a big smile on everyones faces. This really is the most amazing pudding for Christmas time, I cant wait to make another!

See more Christmas dessert recipes here.

Prep: 30 minutes


Total: 30 minutes



    Raw Cake

  • 10 sticky Medjool dates (190g once pitted),2 1/4 cup Ground Almonds (210g),3/4 cup Cacao powder (60g),4 Tbsp Maple syrup,1 Tbsp Coconut oil,1/4 cup Roasted and chopped hazelnuts (20g),Generous pinch of Sea Salt
  • Chocolate Frosting

  • 1 ripe Avocado,1 Tbsp Coconut oil,8 Tbsp Maple syrup,5 Tbsp Cacao powder,2 Tbsp Hazelnut butter,Pinch of Sea Salt


  • Begin by adding all of the cake ingredients except for the hazelnuts to a food processor and blend until the mixture has come together.

  • Add the hazelnuts and pulse. Then, tip the mix out onto a piece of clingfilm or greaseproof paper.

  • Put another piece of greaseproof paper or clingfilm on top and roll into a rectangle until the dough is about 6mm thick. Trim the edges to neaten. You could also cut the dough into smaller rectangles to make mini yule logs. Now set aside the raw cake while you make the frosting.

  • Add all of the frosting ingredients to a food processor and blend until you have a really thick and creamy mix.

  • Remove the top clingfilm from the raw cake. Spoon the frosting on top leaving a little for the top and spread to the edge before rolling it into a nice round log. Spoon the rest onto the top of the log and spread it before dusting with cacao powder. Place into the fridge to firm up, then slice and serve.

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