Merry Christmas, SFF readers! I hope your holiday was celebrated the way you desired.
I made a terrifice buche de noel for our Christmas dessert. Not only was it fabulous, but it was sugarless and flourless, too. You can find the recipe at the Nourished Kitchen, but you will need to use your own judgment in how you substitute the recipe's cane sugar with Truvia or Splenda. As I posted last week, Truvia has a higher sweetness rating than sugar, and the sugar in this recipe is used only for sweetening purposes compared to other baking recipes. Be sure to use a high-quality cocoa - the beauty of this dessert is the focus on the chocolate instead of any sweetness factor!