This raw cacao and matcha snow log is gluten-free, vegan and paleo-friendly - and perfect for the festive season.

If you’ve been living under a rock, head to Instagram and you’re guaranteed to see how many people are going green this Christmas. One of my favourite ‘green’ foods is finely milled green-tea leaves called matcha. Matcha has a beautiful, deep and earthy flavour with a sweetness right at the end.

It is said this green beauty has one of the highest levels of antioxidants per serve compared with other super foods. Matcha provides a mellow caffeine boost without the crashes of its cousin coffee. Loaded with the amino L-Theanine, matcha is said to boost alertness yet also promote relaxation. It’s also packed with chlorophyll properties which may help with detoxification.

It is possible to use this amazing green powder in everything from lattes to sweet treats. For those who screw their noses up and say it tastes like grass clippings, wait until you have tried it with chocolate. This raw cacao and matcha snow log is gluten-free, vegan and paleo-friendly.

Raw Cacao and Matcha Snow Log

Ingredients for dark part of log:

1 cup of steamed sweet potato or pumpkin
4 fresh dates (pitted)
1 tbsp coconut oil (soft/melted)
1 tbsp maple syrup (or liquid sweetener of choice)
2 tsp vanilla bean essence
1 cup of desiccated coconut
½ cup of almond meal
2 scoops of chocolate plant-based protein (raw texture is best)
2 tbsp raw organic cacao powder
1 tsp psyllium husk
½ tsp vanilla pinch of pink salt liquid as needed (use coconut water if you have a sweet tooth)

Ingredients for green part of log:

½ cup of steamed sweet potato or pumpkin 2 fresh dates (pitted)
1 tsp coconut oil
1 tsp vanilla bean essence
1 cup of desiccated coconut
2 scoops of vanilla plant-based protein (raw)
1 tbsp of Being Co Matcha Powder Liquid as needed (use coconut water if you have a sweet tooth)


  • Using a high-speed blender add all ingredients except liquid (water), blend for 30 seconds then slowly add in liquid as needed. Continue liquid until a sticky doughy (Playdoh) texture is formed.
  • Remove mixture from blender and place in a bowl to one side.
  • Blend the green part of the log the same way.
  • Sprinkle extra cacao powder on a cutting board, halve the dark mixture and roll out flat about two cms high.
  • Use the entire green mixture and cover directly on the top of the dark mixture.
  • Add the remainder of the dark mixture to top and flatten.
  • You should now have a block ready to roll - carefully roll into a log on top of cling wrap.
  • Cover outside of log with coconut oil to hold, and then roll in shredded coconut, wrap log in cling wrap and put in freezer.
  • Freeze for one to two hours before slicing.
  • Store in refrigerator (keeps for seven days) or freezer for longer duration.

This recipe was first published on my Food Fitness Wellness blog.

Posted by Rebecca Neale
Rebecca Neale

Rebecca Neale is an Australian health and fitness ambassador for Body Science, a food and wellness blogger, sports model, online coach and personal trainer. She wakes up every morning with a burning desire to create positive change in the world around her.

After discovering first hand the impact the right nutrition, exercise and correct mindset can have on both physical and mental health Rebecca now believes that true wellbeing comes from within. She is currently studying her Bachelor degree in Health Science (Naturopathy) to continue following her dream to help as many as she can achieve high levels of wellbeing and to heal themselves naturally - mind and body.

Related recipes articles

Meredith East-Powellhealingyogi

Zucchini Fritter Recipe - Low FODMAP & suitable for a SIBO Diet

These crispy fritters make a beautiful light meal; serve with a poached egg for breakfast or with a salad for lunch or dinner. They can easily be stored in the fridge for a healthy snack but they are most delicious when served hot and crispy from the pan.

Hollie Kemptonpowered_by_vegies

Plant-based Mango Curry

 A great way to use up your stash of juicy mangos is to make this quick veggie Mango Curry, it's perfect for Summer as it puts a spin on the classic red curry flavours.

Hayley Richardsrawkarma

Raw Peanut Butter and Jelly slice

This recipe was originally published in Hayley's eBook, Raw Karma Stripped. Stripped is available on and contains 30+ raw vegan whole food dessert recipes.