Prep the dates: If your dates are firm, soak them in hot water for 10 minutes, then drain well. Pat dry. This helps them blend smoothly.

Pulse the dry base: In a food processor, add rolled oats, nuts, coconut, cocoa powder, espresso powder (if using), and salt. Pulse until the mixture looks like coarse sand with tiny nut bits.

Add the sticky stuff: Add pitted dates, almond butter, vanilla, and 2 tablespoons of maple syrup. Process until the dough clumps together. If it’s crumbly, add the remaining tablespoon of syrup or 1–2 teaspoons of water. You want a dough that holds when pressed.

Fold in chocolate: Add dark chocolate chips and pulse once or twice to distribute without fully breaking them up.

Shape the log: Lay a sheet of parchment on your counter. Transfer the dough onto it and form a tight cylinder, about 8–9 inches long and 2–3 inches thick. Use the parchment to roll and compress the log so it’s smooth and compact.

Chill to set: Wrap the log in the parchment and refrigerate for at least 1 hour, or freeze for 20–30 minutes if you’re in a hurry. Chilling makes slicing clean and easy.

Add the festive details: Melt the white chocolate in short bursts in the microwave, stirring between each, until smooth. Slice the log into rounds about 1/2 inch thick. Drizzle a small spiral on each slice to mimic tree rings. Dust lightly with powdered sugar for a snowy effect.

Serve or store: Enjoy right away, or stack the slices in a container with parchment between layers. Keep chilled for best texture.