Raspberry Truffle Cake
Note: This is not an SCD recipe as chocolate is not legal on the SCD diet.
Ingredients:
Crust-
3/4 c. cacao powder
3/4 c. almond flour
1/4 c. honey
1/4 c. coconut oil, melted
pinch of salt
Pie Filling-
2 c. cacao powder
1 c. honey
3/4 c. coconut oil, melted
1 T. vanilla
1 c. frozen raspberries
Method:
1. Combine crust ingredients with a fork in a pie plate. Get your fingers in there and really squish it up then pat into bottom of pan and up the sides. Place in freezer for 1 hour.
2. Using a hand mixer blend all the filling ingredients except the raspberries until smooth.
3. Remove crust from the freezer and evenly place raspberries over it. Pour filling over the berries and if needed smooth with a knife.
4. Refrigerate for at least 2 hours before serving, freezes well also. I like to place the pie plate on a towel that has been rinsed in hot water to loosen the crust when serving. I also think that leaving it out to warm up a little before serving would help to keep it from cracking, see my pictures.
Crust-
3/4 c. cacao powder
3/4 c. almond flour
1/4 c. honey
1/4 c. coconut oil, melted
pinch of salt
Pie Filling-
2 c. cacao powder
1 c. honey
3/4 c. coconut oil, melted
1 T. vanilla
1 c. frozen raspberries
Method:
1. Combine crust ingredients with a fork in a pie plate. Get your fingers in there and really squish it up then pat into bottom of pan and up the sides. Place in freezer for 1 hour.
2. Using a hand mixer blend all the filling ingredients except the raspberries until smooth.
3. Remove crust from the freezer and evenly place raspberries over it. Pour filling over the berries and if needed smooth with a knife.
4. Refrigerate for at least 2 hours before serving, freezes well also. I like to place the pie plate on a towel that has been rinsed in hot water to loosen the crust when serving. I also think that leaving it out to warm up a little before serving would help to keep it from cracking, see my pictures.
Karen - this looks so delicious! A lovely decadent dessert!
ReplyDeleteI love Raw Melissa's food! I just wish she would move from agave to honey. But I bought her cookbook when it came out, so its easy to substitute at home.
ReplyDeleteWOW! This looks absolutely divine!!! :) Thanks for all your wonderful recipes!!
ReplyDeleteWhat!! Raw Melissa has a cookbook!! I will have to find it, where have I been??
ReplyDeleteThis looks absolutely fantastic, Karen. I'm on a raw kick these days, too. I'll definitely give this a try.
ReplyDeleteIf you're afraid of agave, like I was after reading bad stuff about it, look into Xagave RAW agave nectar. Read up about it on their website. I was just buying the store agave from Costco & thought it was ok, till I found out all the other info I did :( Xagave RAW is GREAT!!! It even tastes different than regular store agave. I actually have the original recipe for her chocolate truffle pie (minus the raspberries) - and it's going to be released in her new cookbook next spring 2013. So look for that too! MY FAVORITE EVER!!!
ReplyDelete