Vegan Fruit & Nut Choc Log

1812 vegan fruit and nut choc log

Bake this moreish Vegan Fruit & Nut Choc Log for a decadent homemade Christmas gift.


  • 1/3 cup caster sugar
  • 2 Tbsp golden syrup
  • 1/2 tsp bicarbonate of soda
  • 300g dairy-free dark chocolate (70% cocoa), broken into pieces
  • 160g vegan margarine
  • 1/2 cup roasted hazelnuts, chopped
  • 1/2 cup craisins
  • 1/2 cup roughly chopped dried apricots
  • 1/2 cup roughly chopped pitted prunes
View Method Vegan Fruit & Nut Choc Log


  1. Line a baking tray with baking paper. Stir sugar and syrup in a small deep saucepan over medium heat for 8 minutes or until sugar dissolves and mixture boils. Reduce heat to low and simmer for 8 minutes or until mixture turns a golden caramel colour. Stir in bicarbonate of soda (be careful, mixture will bubble up quickly). Pour immediately over tray and set aside. When cold, break into pieces.
  2. Grease a 20x12cm loaf pan and line with baking paper, with sides overhanging. Stir chocolate and margarine in a heatproof bowl over a saucepan of simmering water for 5 minutes or until melted. Cool for 10 minutes. Stir in hazelnut, dried fruit and toffee. Pour into pan, smooth top and chill for 2 hours to set. Remove from pan, slice and serve.
View Ingredients Vegan Fruit & Nut Choc Log
View Method Vegan Fruit & Nut Choc Log
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