Chocolate Nut and Raspberry Truffle Cake
Serves: 12
  • 1 cups (60g)raw almonds
  • ⅔cup (100g)cashews
  • 8 dates (140g) pips removed
  • ¼ cup raw cacao powder, extra for dusting (or cocoa powder)
  • 2 tblsp rice malt syrup( or maple syrup)
  • 1tsp coconut oil
  • 1 tsp vanilla extract
  • 200ml cream
  • 1½cups (185g) frozen raspberries
  • 200g block dark chocolate
  • 200g block milk chocolate
  • 1 cup macadamia nuts, roasted plus extra to serve
  • ice cream to serve
  1. Grease and line base and sides of 20cm springform cake pan.
  2. Put almonds, and cashews into food processor and chop. Add dates, cacao, syrup, oil and vanilla and combine until ingredients form a paste. Press into base of pan and refrigerate for 1 hour.
  3. Combine cream,and raspberies in a pot over medium heat . Break the two blocks of chocolate into a large heatproof glass bowl.
  4. Once cream/raspberry mixture reaches boiling point pour through a seive into the bowl of chocolate. Mush the raspberries through the seive and discard the seeds. Stir until chocolate is melted and smooth. Cool slightly.
  5. Chop macadamias and sprinkle over base of refrigerated cake base.
  6. Pour chocolate mixture over. Refrigerate overnight to set. Remove cake from pan and transfer to a serving plate, dust with extra cacao.
  7. Serve chilled with vanilla ice cream and extra macadamias.
Recipe by Shades of Cinnamon at