MiiRO Vegan and Gluten-free Festive Log

Ingredients

Cookie base:
• 3 tbsp white rice flour
• 2 tbsp hazelnut butter
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• a pinch of salt

Genoise:
• 1/4 cup whole rice flour
• 1/6 cup buckwheat flour
• 1 tbsp desiccated coconut
• 1 tsp arrow-root
• 1 tbsp coconut sugar
• 1 tbsp raw cacao powder
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 cup almond milk
• 1 tbsp melted coconut oil
• 1 tsp apple cider

Coconut cream filling:
• 1 can of full fat coconut milk (chilled in fridge overnight)
• 1/3 cup soy cream
• 1/2 tsp agar-agar powder

Decoration:
• 5 MiiRO ice cream bars - mix flavours
• Roasted hazelnuts
• Dark chocolate shavings

Material:

Mould dimensions: 6"x3"x2"

Method

For the cookie :
1. Preheat oven to 350F. Line a cookie sheet with parchment and set aside.
2. Process all ingredients in a food processor or blender until the mixture begins to form a dough. Adjust the quantity of flour and/or maple syrup to reach a smooth shapable texture. With your hand, form a sausage shape with the dough and briefly flatten with your hands. Place the dough between two sheets of parchment paper and use a rolling pin to flatten into an 1/5" thickness. Use a knife to cut out the shape of the bottom of your festive log mould (a rectangle of dimensions 6"x3").
3. Transfer those onto the prepared cookie sheet and bake for about 8 minutes.

Prepare the genoise :
1. Preheat oven to 350F. Line a cookie sheet with parchment and set aside.
2. Mix all the dry ingredients in a big bowl until combined, to well spread the baking powder.
3. In an other bowl, mix the wet ingredients.
4. Stir the wet mixture in the dry one, and mix vigorously using a whisk until everything is well combined.
5. Spread the mixture on the lined cookie sheet, on a 0.6" thick rectangle larger than the mould.
6. Bake for about 15 minutes, checking often. The genoise is baked when the inserted blade of a knife comes out clean.
7. Allow to cool down on a rack while you prepare the filling.

Prepare the coconut cream filling :
1. Store your the bowl and the whisk of your food processor in fridge.
2. Start by preparing a coconut whipped cream. Open the coconut can that have chilled in your fridge overnight and collect the thick cream that has formed on the top.
3. Place the thick coconut cream in your food processor bowl and whisk on highest speed. The cream will gradually thicken and inflate. When you reach the good whipped cream consistency, stop whisking and store the bowl with whipped cream in fridge while you prepare the other elements.
4. In a sauce pan, mix the agar-agar with soy cream on medium heat, using a whisk to avoid clumps to form. Increase the temperature until it starts boiling (agar-agar needs to boil to activate). Reduce on low heat and cook 3 minutes.
5. Remove from heat, and allow to cool down for about 5 minutes. Then, incorporate the whipped cream using a spatula.
6. Put the preparation in a piping bag.

Assembly :
1. Prepare a tank of very hot water and put the blade of a large knife in.
2. Take 5 MiiRO ice creams and remove the packaging.
3. Place on a clean cutting board. Using the heated blade, cut the MiiRO ice cream bars at a distance of 1.5" from the top. Do not try to force: the blade should not work, by placing the hot blade on the ice-cream, along the desired cutting line, the chocolate should quickly melt and the ice-cream will separate in two clear parts. Make it for the 5 MiiRO ice cream bars.
4. Take the mould and cover the bottom with coconut filling. Then, place the MiiRO ice cream bars, top of the ice-creams facing the bottom of the mould, in the length direction (the 5 ice cream bars should be placed against each other). 5. Cover the ice cream bars with the remaining coconut cream, filling all the corners and spaces between the ice cream bars and the mould.
6. Store in freezer for at least 2 hours.
7. Prepare the crust: in the genoise, cut the shape of your mould. You can use the cookie as a pattern to have exactly the same shape.
8. Assemble the cookie and the genoise. You can use a point of melted chocolate to fix them.
9. Remove the mould from freezer and unmold the log. Place on the assembled base.
10. Finish by decorating your log with roasted hazelnuts, chocolate shavings, desiccated coconut or anything you want.