Loaded Pistachio and Chocolate Yule Log

A festive centrepiece with a wholesome twist. This indulgent Yule log layers a light buckwheat sponge with whipped cream, rich pistachio spread, and decadent dark chocolate ganache. Free from refined sugar and made with nutrient-rich ingredients, it is a dessert that feels luxurious yet still supportive of your wellbeing.

Ingredients (serves 8 to 10)

100 g buckwheat flour (naturally gluten free, high in fibre and protein)
100 g coconut blossom sugar
4 eggs
150 g Ombar chocolate
500 ml double cream (or coconut cream for dairy free)
Generous drizzle pistachio spread (Eat Life Collective works beautifully)
Fresh cherries
Handful pistachios, chopped
Extra Ombar chocolate (for topping)
2 to 3 tbsp double cream

Method

Preheat oven to 180°C and line a baking tray. In a stand mixer, whisk eggs and coconut sugar until light and fluffy. Gently fold in buckwheat flour in two to three batches. Spread onto the tray and bake for 10 minutes.

Turn the sponge onto a clean sheet of baking paper, peel off the backing, then carefully roll with the paper to support. Allow to cool completely.

Beat the cream until thick. Unroll the sponge, spread with cream, drizzle with pistachio spread, and roll back together.

Melt the Ombar chocolate in a bain-marie, stir in two to three tablespoons of cream until glossy. Spread evenly over the Yule log.

Top with cherries, pistachios, and extra chocolate shavings.

Slice and serve.

Why it is good for you

Buckwheat flour — adds protein, fibre, and minerals including manganese and magnesium.

Coconut sugar — has a lower glycaemic index than refined sugar, helping support steadier energy.

Pistachios — provide healthy fats, vitamin B6, and antioxidants.

Dark chocolate (Ombar) — offers mood supportive compounds and flavonoids.

A celebration cake that shows indulgence and nourishment can go hand in hand.