Date posted: 21/12/2016

Food matters truffle

    Votes: 2 Average: 1.5


    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
    Blackberry 200g
    Rowse clear honey 30ml


    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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