Paleo Chocolate Truffle Cake

by | Updated: December 2nd, 2016

Jun
24

When you’re craving something decadent or want to impress friends with your mad baking skills, a rich chocolate cake is the way to win over hearts (and insatiable taste buds). This paleo-friendly chocolate truffle cake might not have eggs or other traditional baking ingredients, but it has chocolate – lots and lots of chocolate. What more do you need?

Paleo Chocolate Truffle Cake

 

Paleo Chocolate Truffle Cake

Ingredients

Crust

½ cup walnuts
½ cup raw pecans
½ cup unsweetened finely shredded coconut
¼ cup coconut flour
¼ cup date paste
2 Tbsp ghee
1 tsp ground cinnamon
¼ tsp Himalayan salt

Filling

Part I

½ cup date paste
¼ cup raw honey
½ cup raw cacao powder
¼ cup coconut oil
¼ cup ghee
1 Tbsp vanilla extract
¼ tsp ancho chile powder
¼ tsp Himalayan salt
1 can full fat coconut milk

Part II

1 can full fat coconut milk
½ lb cacao paste, finely chopped

White Chocolate Drizzle

¼ cup cacao butter, finely chopped
2 Tbsp raw honey
2 Tbsp raw coconut butter, at room temperature

Directions

For the crust: Add all ingredients to a food processor and pulse until the texture is wet but coarse. Press mixture into the bottom of a greased springform pan.

For the filling:

  1. In your food processor, add all ingredients from Part I except for coconut milk and process until well combined and smooth.
  2. While still running, add coconut milk through the food processor’s tube and blend until incorporated. Scrape the sides once or twice if necessary.
  3. In a small saucepan, bring the second can of coconut milk to a slow simmer. DO NOT let it boil.
  4. Put cacao paste in a large bowl and pour the simmering milk over it. Let it stand for a  few minutes to allow chocolate to melt. Very delicately, mix with a rubber spatula until chocolate is completely melted and the mixture becomes creamy. Tip: if it begins to separate, just give it a whisk and it should smooth out again.
  5. Add chocolate mixture to the mixture in the food processor and process until combined.
  6. Pour over reserved crust and refrigerate for at least 6 hours or overnight.
  7. Remove from pan by slightly heating the side of the pan with a propane torch or warm cloth. You can also run a knife around the edge, but it may leave indentations.

For drizzle:

  1. Place cacao butter in the microwave and heat on high until completely melted, about 45 seconds to a minute.
  2. Add honey and coconut butter and stir until well combined.
  3. Place back in microwave and cook in intervals of 15-30 seconds, stirring between each. Repeat until mixture is smooth and silky enough to drizzle.
  4. Transfer the white chocolate to a squeeze bottle or plastic baggie with a corner cut open to drizzle over cake. The mixture can set quickly, so act fast!

Garnish with pecan pieces, slice it up and eat!