1.
Preheat oven to 180c and line a flat baking tray with parchment paper.
2.
Heat 100ml of the Koko Original with the caster sugar, coconut oil and linseeds in space pan.
3.
Mix together the Self-raising flour coco powder, cornflour, bicarbonate of soda
4.
and raisins.
5.
When milk is boiled, blend in a food processor with tofu, then add to remaining milk.
6.
Combine the tofu milk mixture with rest of log ingredients and mix into a batter and spread onto the lined tray and bake for 15 minutes.
7.
Whilst the yule log is baking prepare buttercream by melting Koko Spread and mixing with the rest of the ingredients, then set aside.
8.
When the yule log is baked, carefully cut around edges on the tray, then roll up with parchment and leave to cool.
9.
Whilst the yule log cools, melt dark chocolate, sugar and spread with a bain marie, when melted combine with yoghurt.
10.
Spread buttercream on the yule log and roll up tight and set in fridge for 20 minutes.
11.
After 20 minutes, spread chocolate coating over the yule log and garnish with decorations, place back in the fridge for 10 mins. Then dust with icing sugar.
