- Mix 1
- Everyday Favourites Walnut Halves 50g
- Pecan Nuts 50g
- Everyday Favourites Medium Desiccated Coconut 100g
- Coconut Flour 50g
- Everyday Favourites Whole Hand Pitted Dates 80g
- Maldon Sea Salt 6g
- Raw Honey 90ml
- Coconut Oil 40g
- Mix 2
- Everyday Favourites Whole Hand Pitted Dates 170g
- Raw Honey 112ml
- Raw Cacao Powder 65g
- Coconut Oil 85g
- Everyday Favourites Vanilla Pods 1
- Amoy Rich & Creamy Coconut Milk 400ml
- Mix 3
- Amoy Rich & Creamy Coconut Milk 400ml
- Cacao Paste 225g
- Garnish
- Blackberries 200g
- Raw Honey 30ml
Raw Truffle Cake with Walnut & Date Crust
Raw Truffle Cake with Walnut & Date Crust
The perfect recipe inspired by our Better Me trend. Head to our website for more information
Ingredients
Method
1. Mix 1: In a food processor add all ingredients for mix 1, this will form the base of the truffle cake. Once completely blended, press into a 7 inch spring form cake tin and chill
2. Mix 2: In a mixer add all of mix 2 and whisk together slowly
3. Mix 3: Melt the cacao paste and coconut milk together
4. Whisk mix 2 into mix 3. Pour this mixture onto the base mix 1 and chill overnight until set
5. Garnish: Combine ingredients in a sous vide bag and cook at 72˚C for 1 hour then chill
6. To serve, remove the spring form cake tin by warming the outside so you are left with a smooth finish
7. Cut a slice and serve with blackberries in honey.
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