Easiest Way to Easy Tasty CHOCOLATE and FIG LOG

Phoebe Cross
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Easiest Way to Easy Tasty CHOCOLATE and FIG LOG
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Easiest Way to Easy Tasty CHOCOLATE and FIG LOG Delicious, fresh and tasty.

CHOCOLATE and FIG LOG. In the food processor, add all the log ingredients and blitz untill just before becoming smooth. Add more maple syrup/orange juice if needed. Place the mixture onto a layed out baking paper.

I eat some form of chocolate every day, whether it's in a snack bar, breakfast or dessert.

Into the bowl of a kitchen processor place the figs, nuts and dates and process until almost smooth.

Scrape the excess filling from each fig¿s exterior using a sharp knife.

You can have CHOCOLATE and FIG LOG using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of CHOCOLATE and FIG LOG

  1. It’s of shredded coconut.

  2. It’s of logs.

  3. Prepare 1/2 cup of cacao powder.

  4. Prepare 1/2 cup of dried frigs.

  5. You need 1/2 cup of dried dates.

  6. Prepare 1/4 cup of macadamia nuts.

  7. You need 1/4 cup of walnuts.

  8. It’s 1/4 cup of pistachios.

  9. You need 1 1/2 tbsp of orange juice.

  10. You need 1 tsp of agave syrup.

  11. You need 1 tsp of maple syrup.

Slice the remaining figs and place three slices on top of each of the chocolate tarts.

Beat in the eggs, then the flour until combined.

Insert a toothpick into each fig.

Combine the cheese, honey and vinegar in a small bowl.

CHOCOLATE and FIG LOG step by step

  1. In the food processor, add all the log ingredients and blitz untill just before becoming smooth. Taste. Add more maple syrup/orange juice if needed..

  2. Place the mixture onto a layed out baking paper. Roll into a log. Twist ends and put into the fridge to harden. 1-2 hours..

  3. Remove from fridge. Unwrap. Pour some shredded coconut onto a plate. Roll log through shredded coconut then cut into 1-2cm peices. Serve immediately. Keep in fridge..

Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag.

Melt caramels and water in a microwave; stir until smooth.

Dip each fig into caramel; turn to coat.

Whilst the cakes cooking make the icing.

Dark chocolate should be intense, decadent and not overly sweet.