Truffles (gf) Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil.

Combine Dry Ingredients

In a large mixing bowl, whisk together almond flour, cocoa powder, baking soda, and salt until well combined.

Mix Wet Ingredients

In another bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and well incorporated.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cake

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Caramel

In a saucepan over medium heat, combine coconut cream and brown sugar. Stir continuously until the sugar dissolves and the mixture is smooth.

Add Vanilla

Remove from heat and stir in vanilla extract. Let the caramel cool slightly.

Melt the Chocolate

In a heatproof bowl, place the chopped dark chocolate. In a small saucepan, heat coconut cream until just simmering, then pour it over the chocolate.

Combine Ganache

Let the mixture sit for a few minutes, then stir until the chocolate is completely melted and the ganache is smooth.

Layer the Cake

Once the cake is completely cool, slice it in half horizontally. Spread the caramel layer on the bottom half of the cake, then place the top half back on.

Add Ganache

Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.

Decorate

Dust the top with cocoa powder and add chocolate shavings as desired.

Chill and Serve

Place the finished cake in the refrigerator for at least 30 minutes to set the ganache before slicing and serving.