- 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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
