Rich Chocolate Orange Truffle Cake

This recipe is indulgent and delicious, very rich & squidgy, I love it.  It's straight forward to put together.

Adjust as needed

Makes 16 very filling slices

Ingredients

Ingredients for the base:

100g hazelnuts (soaked & dehydrated) - or roast them if prefer
100g buckwheat (soaked & dehydrated) - or lightly roast them
50g coconut sugar
50g cacao nibs
50g dates or raisins

Ingredients for the cake:

90g almonds (soaked & dehydrated)
90g walnuts (soaked & dehydrated)
50g dates
100g lucuma
50g algarroba
100g cacao powder
1 tsp cinnamon
1 tsp maca (or your favourite superfood)
150ml orange juice
130g coconut nectar or maple syrup
6 drops orange extract
80g cacao paste (or cacao butter) - melted

Method

Base

Grind the hazelnuts, buckwheat, coconut sugar & cacao nibs together until fine. Add dried fruit and blend again. If the mix if not sticking together, add a little water. Press into 8" round or square cake tin

Method

Grind the almonds & walnuts until fine. Add the dates and blend again. Move mixture into a bowl. Add the rest of the ingredients and mix together until smooth. Spread on top of the base then place in fridge to cool.

Dust with cacao powder then slice

TOP TIPS

Soaking then drying nuts and seeds removes some of the phytic acid and makes them easier to digest - good idea if you have any digestive issues.

If you don't have a dehydrator, you can soak & rinse nuts & seeds then place them in an oven at the lowest heat until dried.

If you prefer to dry fry or roast nuts and seeds, this brings a depth of flavour and is also delicious.