Recipes
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
- 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.
- In a mixer add all of mix 2 and whisk together slowly to incorporate.
- 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.
- Combine the garnish ingredients in a sous vide bag and cook at 72c for 1 hour and then chill.
- To serve, remove the spring form cake tin by warming the outside so you are left with a smooth finish.
- Cut a slice and serve with the blackberries.