Raw Dark Chocolate Raspberry Truffle Cake
If I were to buy a box of truffles and I had to choose one type, it would have to be raspberry. Although I love many things paired with chocolate, and many different types of fruits, raspberry is my favorite. I do not think I will ever tire of the combination either. I decided I wanted to make a truffle cake last weekend, and I wanted it to have lots of truffle layered goodness, but I wanted it to have more than that, which is where the raspberries came in. It was my first instinct to add them instead of any other flavor. I thought about making individual cakes, but if you know me well, you know that something small always turns into something bigger and grander in the dessert department.
Raw Dark Chocolate Raspberry Truffle Cake
Makes one 6 inch cake
3/4 cup dried finely shredded coconut
10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)
3 Tbsp raw cacao powder
Chocolate Filling:
2 cups diced ripe avocados (about 3 medium)
1/4 cup plus 1 Tbsp raw coconut nectar
1/4 tsp sea salt
1/2 Tbsp pure vanilla extract
1/2 cup plus 2 Tbsp raw cacao powder
3 Tbsp raw coconut butter, liquefied
Raspberry Filling:
1 cups young coconut meat*
1/4 cup coconut water
1 cup chopped raw red beet
1/2 cup fresh organic raspberries
1/2 cup chopped raw chocolate
Fresh organic raspberries for garnish
To make the raspberry filling, in a food processor, combine coconut meat, beets, raspberries, coconut nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended. Set aside.
When the cake is ready, melt the chopped chocolate, and spread it over the top of the cake, allowing it to run down the sides. Garnish the top with fresh berries before serving.
