Peppermint Coconut Logs

By Chef: Hallie and Reya
Posted: December 14, 2016


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Chewy, creamy, a burst of peppermint, just sweet enough, and with a chocolate shell – these raw vegan peppermint logs will exceed all expectations. Now go find your balance and enjoy the holiday season!

Yield: 16 logs


Coconut Logs
  • 3 cups unsweetened shredded coconut
  • 1 cup softened coconut butter
  • ⅓ cup maple syrup
  • ¼ cup unsweetened nondairy milk
  • 1 tsp. peppermint extract
  • ¼ tsp. salt
Chocolate Shell
  • ½ cup + 2 Tbsp. cacao powder
  • 6 Tbsp. melted coconut oil
  • 6 Tbsp. melted cacao butter
  • 6 Tbsp. maple syrup, room temperature
  • Dash of salt
  • Slivered almonds for topping


Coconut Logs
  1. In your food processor, combine all the coconut log ingredients and process until creamy.
  2. Spread evenly into a lined 8” loaf pan and place in your freezer for 1-2 hours.
  3. Once hard, remove the coconut mixture from the freezer and cut into 16 logs. Place the logs onto a lined baking sheet and return to your freezer while you make the chocolate.
Chocolate Shell
  1. Combine all ingredients in a bowl and whisk until no cacao lumps remain.
  2. Remove coconut logs from the freezer, dunk each one in the chocolate, sprinkle a small handful of slivered almonds on top, and return to the baking sheet.
  3. Place the covered logs in your freezer for 1-2 hours or overnight before devouring. 😉 Keep them stored in a container in your freezer for those frozen dessert cravings!