Rich Chocolate Orange Truffle Cake

This recipe is an indulgent treat and well worth it!  It's straight forward to put together, tastes rich, decadent and very squidgy.

Makes 16 very filling slices


Ingredients for the base:

100g hazelnuts (soaked & dehydrated)
100g buckwheat (soaked & dehydrated)
50g coconut sugar
50g cacao nibs
50g dates or raisins


Ingredients for the cake:

90g almonds (soaked & dehydrated)
90g walnuts (soaked & dehydrated)
50g dates
100g lucuma
50g algarroba
100g cacao powder
1 tsp cinnamon
1 tsp maca (or your favourite superfood)
150ml orange juice
130g coconut nectar or maple syrup
6 drops orange extract
80g cacao paste  (or cacao butter) - melted




Grind the hazelnuts, buckwheat, coconut sugar & cacao nibs together until fine.  Add dried fruit and blend again.  If the mix if not sticking together, add a little water. Press into 8" round or square cake tin


Grind the almonds & walnuts until fine. Add the dates and blend again.  Move mixture into a bowl.  Add the rest of the ingredients and mix together until smooth. Spread on top of the base then place in fridge to cool. 

Dust with cacao powder then slice


Nuts and seeds contain phytic acid which is hard for us to digest. Soaking removes some of the phytic acid, drying also helps

If you don't have a dehydrator, still soak & rinse nuts & seeds then place them in an oven at the lowest heat until dried.