Raw Truffle Cake with Walnut & Date Crust

Bidfood UK

Bidfood UK

Standard Supplier 11th April 2017

Raw Truffle Cake with Walnut & Date Crust

The perfect recipe inspired by our Better Me trend. Head to our website for more information


  • 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


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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