http://gourmandeinthekitchen.com/2014/no-bake-chocolate-fudge-fridge-cake-recipe/
Prep Time: 15 minutes
Serves 8
A fudgy no-bake chocolate truffle cake with raspberries and almonds that sets in the fridge and only takes minutes to make.
Ingredients
· ¾ cup/180g coconut oil
· ½ cup/ coconut butter coconut butter
· ¾ cup /60g cacao powder for raw or natural un-dutched cocoa powder if not, sifted
· ½ cup/120ml maple syrup
· Pinch of fine sea salt or Himalayan salt
· 1/3 cup/17g freeze dried raspberries or other freeze dried berries
· ¼ cup/28g soaked and dehydrated raw almonds for raw or roasted almonds if not, coarsely chopped
· 2 Tablespoons/20g cacao nibs
· Extra cacao powder for raw or natural un-dutched cocoa powder if not for dusting tops
Instructions
1. Line a loaf pan with parchement paper, set aside.
2. Set the coconut oil and coconut butter in a medium bowl placed into a larger one filled a quarter of the way up with hot water. Stir until both are fully liquid and melted.
1. Whisk in the sifted cacao powder until smooth and well incorporated.
2. Whisk in the maple syrup and a pinch of salt until fully combined.
3. Mix in the freeze dried raspberries, chopped almonds and cacao nibs.
4. Pour into parchment-lined loaf pan. Let set up in the fridge for at least 1 hour.
5. Cut into desired sized pieces and dust with additional cacao powder before serving.
Notes
Gluten-Free, Grain-Free, Raw, Vegan, Paleo
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