SPONGE CAKE
Process all the ingredients into a smooth thick batter, addinga little water if needed to turn the mixture. Spread out onto a teflex sheet into a large square about 1cm thick. I deydrated mine at 145 for 2 hours, flipped the cake over and peeled back the teflex sheet and then turned down heat to 115 and dried for another two hours. Once the cake resembles a soft cooked sponge, it's ready.

JAM FILLING
Soak the apricots and dates in warm water to cover for about 20 minutes to soften them. Blend into a thick puree/jam. Spread onto the square sponge, leaving about an inch all around the edges. Use the teflex sheet the sponge is sitting on to carefully roll up into a log. You can look up google to see how traditional cooked versions are rolled up if you need further instruction. Try not to break the sponge but it's okay if you have a few cracks. You can leave this overnight in the fridge until you're ready to do the butter icing.

BUTTER ICING
Melt the cacao butter in a saucepan over a low heat. Put the chopped bananas into the blender and add all the other ingredients. Blend until you have a thick cream, only adding enough water to turn the mixture if required.

Smear the chocolate butter over the log making sure you get it over the sides and edges. Use a fork to create a bark effect along the log. Sieve the coconut over the log for a snow effect. Decorate with artificial holly or berries. You can freeze yuletide log until Christmas if preparing it ahead.

Raw Christmas [3]