Festive Carob Log

Both you, your family and friends will love this alternative festive dessert. The soufflé base is super simple to prepare and makes for a delightfully delicate and light texture. If you wish, you can substitute the carob powder for chocolate, but personally, I love the carob because it feels lighter and has it has its own natural sweetness. It's super simple to prepare and deliciously light to eat. Serve with some berries and spoonful of coconut cream and you'll be in heaven! :)


Prep: 15 minutes Cooking time: 17 minutes Serves: 8/10


Equipment you will need:

  • Standard size Swiss roll baking tray

  • Greaseproof paper

  • High speed blender

  • Electric whisk

Ingredients for sponge

8 Egg whites

½ Cup Ground almond

3 tbsp Honey

¼ Cup Carob powder

1 tbsp Chia seeds (soaked for 30 mins with 4 tbsp water)

Ingredients for nut cream filling and icing

200g Cashews (soaked over night)

2 tbsp Honey

1/4 Cup Carob powder

1/2 Cup Water


1. Preheat your oven to 160˚C (fan assisted).

2. Line a Swiss roll baking tray with greaseproof paper.

3. Whisk the egg whites until they form soft peaks.

4. Carefully fold in the honey, soaked chia seeds, ground almond and carob powder until well combined.

5. Pour the mixture onto the prepared baking tray and spread evenly.

6. Now pop it into the oven for 17 minutes, until the sponge is firm and springy to the touch. NB. If it's under-baked, you won't be able to peel the greaseproof paper back when you come to roll.

7. Remove from the oven and allow to cool down for a few minutes.

8. Along with the greaseproof paper still attached, gently slide the sponge base onto a clean surface and allow to cool further.

Preparing the nut cream.

1. Drain the soaked cashews and place them into a high speed blended (I use a Vitamix) along with all of the other filling ingredients and blend until smooth.

Decorating your log

1. When the sponge base is sufficiently cooled, apply the filling by spreading a thin even layer of the carob nut cream on top of the sponge.

2. Lengthways, gently roll as you would a Swiss roll, by carefully using the greaseproof paper to ease it gently over and peel back as you go.

3. You now have your log base. Place it onto a plate and with a blunt knife, begin spreading the remaining nut cream over the log until it is completely covered.

4. To create a log effect, lightly run a fork lengthways across the surface.

5. Finish by dusting the top of the festive log with a light layer of fine desiccated coconut through a sieve.

6. Serve and enjoy!

Top Tips

  • Serve with blueberries and raspberries and some coconut cream for an extra festive treat.

  • Make ahead of time and freeze.

Gluten free I Dairy free I Soy free I Yeast free I Refined sugar free I Sulphite free

#Christmas #glutenfree #dairyfree #refinedsugarfree #healthydesserts #carob

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