-1 packet of Choc Ripple biscuits
-1 tub of Tofutti cream cheese (plain)
-1 block of dark cooking chocolate (vegan)
-Glace cherries, mint leaves and icing sugar (to decorate)
-Spread each biscuit with the cream cheese, alternating biscuit and cheese layers.
-Arrange the biscuits in a branch shape on a serving plate or tray.
-Melt the chocolate. Cover the log roughly with some of the chocolate. Spread the remainder thinly on baking paper and place in the freezer. Once set, break the chocolate into lengths to imitate bark. Use the remaining cream cheese to attach the chocolate bark to the biscuit 'log'.
-Decorate the log with cherries and mint and sprinkle lightly with icing sugar.
-Leave the log for at least 24 hours before serving to allow it to set and the biscuits to soften. The log can be made in advance and frozen. Best served chilled.