Buche à la buternut choco et amande

Gluten-Free – Egg-Free

This bûche is truly unique with its creamy texture made from butternut squash. The sliced almonds add a satisfying crunch to this delicious dessert. 🎅
When I stumbled upon Karen’s recipe on the “Healthy Cooking” website, I couldn’t resist giving it a try! Of course, I added my own personal touch to it. 😉



Prep Time : 30 min
Cook Time :  10 min



  • 1 lb (450 g) butternut squash
  • 1/3 cup (80 g) almond butter
  • 4,5 oz (130 g) dark or semi-sweet chocolate
  • ½ cup ~2,1 oz (60 g) sliced almonds
  • 2 tablespoons (25 g) coconut oil 
  • 1 tablespoon (10 g) cane sugar



  1. Peel and remove the seeds from the butternut squash. Cut it into small pieces and steam them in a pressure cooker basket for about 10 minutes.
  2. After the squash is cooked, remove the basket from the pressure cooker and let the butternut squash drain.
  3. Crush the chocolate.
  4. Place the chocolate in a heat-resistant bowl, then add the coconut oil and almond butter. Set the bowl over a saucepan of water to melt the ingredients together using a double boiler. Mix all the ingredients together until well combined.
  5. Pour the mixture into a food processor fitted with an S blade. Add the butternut squash pieces and the sugar.
  6. Process for about 2 minutes until you achieve a very smooth texture. Stir in the sliced almonds, then pour the mixture into a bûche mold.
  7. Refrigerate for at least 12 hours.
  8. Unmold and decorate to your liking before serving.
Enjoy and Happy Christmas !

Buche à la buternut choco et amande


Gisou’s Tips and Tricks

  • I crafted my own bûche mold using two fruit juice bottles. an idea I found on the website “Bon. ap‘ “: (check out the video and photos). I lined the bottom of the mold with plastic wrap to help facilitate removal of the bûche.
Chocolate Almond Yule Log

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