Chocolate Truffle Cake

Ingredients

• 1/2 cup walnuts
• 1/2 cup raw pecans
• 1/2 cup unsweetened finely shredded coconut
• 1/4 cup coconut flour
• 1/4 cup date paste
• 2 tablespoons ghee
• 1 teaspoon ground ceylon cinnamon
• 1/4 teaspoon Himalayan salt
• 1/2 cup date paste
• 1/4 cup raw honey
• 1/2 cup raw cacao powder
• 1/4 cup coconut oil
• 1/4 cup ghee
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon ancho chile powder
• 1/4 teaspoon Himalayan salt
• 1 can full fat coconut milk
• 1 can full fat coconut milk
• 1/2 lb cacao paste (finely chopped)
• 1/4 cup cacao butter (finely chopped)
• 2 tablespoons raw honey
• 2 tablespoons raw coconut butter (softened)
• Pecan halves and chopped pecans

Instructions

1. 1

   --- Crust ---

2. 2

   Add all the ingredients to the bowl of your food processor and process on pulse until mixture has the consistency of wet coarse sand.

3. 3

   Press at the bottom of an 8" greased springform pan (I used coconut oil)

4. 4

   --- Filling ---

5. 5

   In the bowl of your food processor, add all the ingredients of "part I" except for the coconut milk and process until well combined and smooth.

6. 6

   With the motor running, add coconut milk through the feeding tube and keep processing until well incorporated. Scrape the sides once or twice if necessary.

7. 7

   In a small saucepan, bring the second can of coconut milk to a slow simmer. Do not let this boil.

8. 8

   Put the chopped cacao paste in a large mixing bowl and pour the simmering milk right over it. Let this stand for a few minutes to allow the chocolate to melt then very delicately mix with a rubber spatula until the chocolate is completely melted and the mixture becomes smooth and creamy. It might tend to separate a little bit but if it does, don't worry too much about it. Just give it a good whisk and it should become smooth again.

9. 9

   Now add that to the chocolate mixture that's already in the food processor and process until lusciously smooth.

10. 10

    Pour over reserved crust and refrigerate at least 6 hours, preferably overnight, before removing from pan. I find the best way to do this is by heating the side of the pan slightly with a propane torch or warm cloth. You could also run a knife around the edge, but that would likely leave some light indentations...

11. 11

    --- White Chocolate Drizzle ---

12. 12

    Place cacao butter in the microwave and cook on high until completely melted, about 45 seconds to 1 minute. Add honey and coconut butter and mix until well incorporated, then place back in the microwave and cook in 15-30 seconds intervals, stirring between each, until smooth and soft enough to be drizzled.

13. 13

    Transfer this white chocolate to a squeeze bottle and squeeze all over cake in a back and forth motion. This sets rather rapidly so you need to act quickly! If you don't have a squeeze bottle, you could also drizzle it with a fork.

14. 14

    --- Garnish ---

15. 15

    Sprinkle chopped pecans all over cake and decorate with pecan halves.

16. 16

    This cake is easier to slice with a slightly warmed blade and is much tastier if you leave it at room temperature for a couple of hours before serving.