Biting into this feels and tastes just like you're eating rich and creamy Chocolate Truffles with a fork... need I say more?
Author: thehealthyfoodie.com
Yield: Serves 12 to 16
INGREDIENTS
Crust
♦1/2 cup (50 g) walnuts
♦1/2 cup (50 g) raw pecans
♦1/2 cup unsweetened finely shredded coconut
♦1/4 cup coconut flour
♦1/4 cup date paste
♦2 tablespoon ghee
♦1 teaspoon ground ceylon cinnamon
♦1/4 teaspoon Himalayan salt
Filling
Part I
♦1/2 cup date paste
♦1/4 cup raw honey
♦1/2 cup raw cacao powder
♦1/4 cup coconut oil
♦1/4 cup ghee
♦1 tablespoon pure vanilla extract
♦1/4 teaspoon ancho chile powder
♦1/4 teaspoon Himalayan salt
♦1 can full fat coconut milk
Part II
♦1 can full fat coconut milk
♦225g (1/2 lb) cacao paste, finely chopped
White Chocolate Drizzle
♦1/4 cup cacao butter, finely chopped
♦2 tablespoon raw honey
♦2 tablespoon raw coconut butter, softened
Garnish
♦Pecan halves and chopped pecans
INSTRUCTIONS
Crust
►Add all the ingredients to the bowl of your food processor and process on pulse until mixture has the consistency of wet coarse sand.
►Press at the bottom of an 8" greased springform pan (I used coconut oil)
Filling
►In the bowl of your food processor, add all the ingredients of "part I" except for the coconut milk and process until well combined and smooth.
►With the motor running, add coconut milk through the feeding tube and keep processing until well incorporated. Scrape the sides once or twice if necessary.
►In a small saucepan, bring the second can of coconut milk to a slow simmer. Do not let this boil.
►Put the chopped cacao paste in a large mixing bowl and pour the simmering milk right over it. Let this stand for a few minutes to allow the chocolate to melt then very delicately mix with a rubber spatula until the chocolate is completely melted and the mixture becomes smooth and creamy. It might tend to separate a little bit but if it does, don't worry too much about it. Just give it a good whisk and it should become smooth again.
►Now add that to the chocolate mixture that's already in the food processor and process until lusciously smooth.
►Pour over reserved crust and refrigerate at least 6 hours, preferably overnight, before removing from pan. I find the best way to do this is by heating the side of the pan slightly with a propane torch or warm cloth. You could also run a knife around the edge, but that would likely leave some light indentations...
White Chocolate Drizzle
►Place cacao butter in the microwave and cook on high until completely melted, about 45 seconds to 1 minute. Add honey and coconut butter and mix until well incorporated, then place back in the microwave and cook in 15-30 seconds intervals, stirring between each, until smooth and soft enough to be drizzled.
►Transfer this white chocolate to a squeeze bottle and squeeze all over cake in a back and forth motion. This sets rather rapidly so you need to act quickly! If you don't have a squeeze bottle, you could also drizzle it with a fork.
Garnish
►Sprinkle chopped pecans all over cake and decorate with pecan halves.
►This cake is easier to slice with a slightly warmed blade and is much tastier if you leave it at room temperature for a couple of hours before serving.
NF based on 1 of 16 servings
No comments:
Post a Comment