Food matters truffle

21.12.2016

Ingredients

  • 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
  • Rowse clear honey 90ml
  • Coconut oil 40g
  • Mix 2
  • Everyday Favourites whole hand pitted dates 170g
  • Rowse clear honey 112ml
  • Cacao powder 85g
  • Everyday Favourites vanilla pod 1
  • Rich & Creamy coconut milk 400ml
  • Mix 3
  • Rich & Creamy coconut milk 400ml
  • Cacao paste 225g
  • Garnish
  • Blackberry 200g
  • Rowse clear honey 30ml

Method

  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. In a mixer add all of mix 2 and whisk together slowly to incorporate.
  3. Melt the cacao paste and coconut milk together (mix 3) then whisk into mix 2. Pour this mixture onto the base mix 1 and chill overnight until set.
  4. Combine the garnish ingredients in a sous vide bag and cook at 72c for 1 hour and then chill.
  5. To serve, remove the spring form cake tin by warming the outside so you are left with a smooth finish.
  6. Cut a slice and serve with the blackberries.
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