Delightful Decadence – April In The Raw: Raw Peppermint Mocha Truffle Cake

After setting in the fridge for 2 hours

When Brittany asked me to participate in the April In The Raw event.  I happily said yes.  Salad seemed too simple to do.  Smoothies also too easy.  I wanted a challenge.  First, I made a Raw Pina Colada Pie that was pretty good.  Then, Iris challenged me a month ago when we were trading comments with Brittany about gluten-free cake after Iris posted a link to her Gluten-free, Vegan Birthday Cake that she posted last Summer.

I have not had cake since going gluten-free over a year ago.  I am not tempted to buy any kind of gluten-free baking mix, be it brownie, cookie, or cake to make a quick fix.  1) It keeps me from making too many baked goods.  2) It forces me to get used to gluten-free baking from scratch.  3) Baking from scratch always tastes better and you have control over what goes in the goodies.

So, Iris decided not having cake in over a year was not good and that maybe I should make a raw cake.

That did it.  The wheels started turning.  I had already made the Raw Pina Colada Pie and still had some pineapple.  Why not try a pina colada cake?  Turns out it was even better than the filling for the Raw Pina Colada Pie, but didn’t set well.  You can bet I will be trying it again the next time I have pineapple.

Raw Peppermint Mocha Truffle Cake

The wheels spun more and I started thinking about truffles and Peppermint Mochas.

You can thank PMS for this.  That, and my love for chocolate.  Dark and rich.

After mixing everything together, I needed a taste to make sure I didn’t need to add anything before pouring it into the dish.  I was in love.  No adjusting necessary.  For 2 hours I paced and obsessed.  I wanted a pieced of that cake.  It was mostly set as you can see in the first picture.  Later, that night I took another piece out and took the second picture.  The edges are a bit difficult to get out without tearing it all up but it was set better this time.

Last week, I had a piece with me at work and was eating it in the break room after finishing dinner.  One of our operators came in for her dinner break as I started to eat it and she commented on how good it looked.  I offered her a taste but she turned it down even after I told her it was refined sugar-free and had nutrient dense ingredients.   We started chatting about other stuff and she was trying to tell me something, but the more I ate, the more side-tracked I became.  I focused more on each bite I took both mentally and physically.  Savoring.  I realized all of a sudden that she stopped talking and was quiet.  Oops!  I looked up and apologized immediately.  She told me not to worry and said that I looked like I was enjoying it.  Boy was I!  That my friends, is what chocolate wasted is all about.

I wasn’t joking about nutrient dense.  Almond meal, raw cacao, coconut oil, and coconut cream concentrate.  Tons of protein, good for you flavonoids, healthy oils, and anti-inflammatory.  Plus, this will keep well in the fridge for a while, so you don’t feel like you have to eat it all at once, even if you have the desire to after that first bite.  I still have 2 pieces.

Raw Peppermint Mocha Truffle Cake

2 cups almond meal

1 cup raw cacao powder (I used Navitas Naturals)

2 tablespoons ground espresso (I used decaf, you can use regular if you want a real good buzz.  bzzz bzzz bzzz)

1/4 cup coconut cream concentrate

1/4 cup coconut oil

1 cup water or coconut milk (unsweetened)

3/4 cup pure maple syrup

2 teaspoons peppermint extract

Whisk together dry ingredients (almond meal, raw cacao powder, and ground espresso) in a large mixing bowl.  Mix together remaining ingredients in another bowl until well combined.  Slowly pour the wet ingredients into the dry while mixing together and the same time with a large spoon.  Mix until well combined.  It should look like shiny cake batter that is a little thin.  Pour into an 8×8 baking dish and chill at least 6 hours.   You can garnish pieces with some raw cacao nibs and mint leaves.

You can use this to make truffles, too.  After chilling 2 hours you can remove the batter, scoop it out, roll into balls and coat with your choice of ingredients.  My choice would be raw cacao nibs.  You can also pour the batter into ramekins or muffin a muffin tin with liners to make individual servings if you are making this for a dinner party.

This post is linked to Slightly Indulgent Tuesday at Simply Sugar and Gluten-Free and at April In The Raw at Real Sustenance.

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47 comments

  1. “You can thank PMS for this.” Haha I love that! Your cake looks delicious, and I love the story about you and your coworker. Would that every cake was good enough to make you tune someone out completely.

    • Could you imagine a group of people sitting around the table just zoning out on their cake? That’s hilarious! I really did feel bad for tuning her out like that. Totally an accident. I’m normally quite attentive. See what food does to me? :D

  2. I have BEEN WAITING for your day so that I could get my hands on this recipe. You Killed it Sister! What an April in the Raw Recipe :)

    I might go make it right now.
    :)
    xoxoxoxoxo
    Britt

  3. Oh, how fabulous! People should not interrupt anyone who is eating such a heavenly chocolate dessert. If one is not focused on such a dessert and completely savoring it, what’s the point? I don’t have all the ingredients on hand, but I will get them!

    xoxo,
    Shirley

  4. Sounds AMAZING! I have most of those ingredients in my cupboard right now! I’m only missing the coconut cream concentrate. Sounds like a perfect pick-me-up this for this weekend. I’m SO excited to make it! Well done :)

    • Thanks, Heather! Coconut cream and coconut cream concentrate are great things to add to your list of pantry staples. I always have one of them in the cupboard. :D You can always add water to some of the concentrate to make coconut milk and when making raw desserts, they both help it set without changing the color of the dessert like using some other gelatin replacers would. :) I hope you like it!

  5. Yum! I wish I were at home so I could make a version of this as it looks so rich and delicious! I’m not a huge coffee fan – what would you recommend as a substitute?

    • Christine, you could just use more raw cacao powder in it’s place if you don’t want to use the espresso. It doesn’t have a strong coffee flavor, but if you are really don’t like it you might taste it more than I do. Just make sure when you have it all mixed together that you taste the batter to ensure you you have the right amount of syrup. This isn’t very sweet at all, but with the additional raw cacao powder you might need a little more to keep it from being bitter. :)

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    • Valerie, I know you use chia seeds. I’m pretty sure you could use that instead of the coconut cream concentrate. As for the sweetener, any will do. I just prefer using pure maple syrup or raw local honey. :D

  8. You were right – this is incredible!! I might have to whip this up…it looks perfect. I’m going to share it this week at Slightly Indulgent Tuesday.

    Much love!
    Amy

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  11. I’ve had my eye on this for a friend who loves mint, coffee, and chocolate and her birthday has finally arrived. One question…do you think this would freeze well?

    • Lisa, I didn’t freeze any portions, but knowing the ingredients, it will freeze well. The only issue will be when it thaws. Coconut cream and coconut oil will really turn it into a solid block. I would suggest letting the pan sit in a bigger pan of really warm to hot water to loosen up the cream and oil a bit. Or if you pour it into individual ramekins, freeze it and letting them sit in a big pan of hot water, they would thaw out faster and more evenly.

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  19. Is almond meal the same thing as almond flour?
    I have two jars of coconut cream concentrate in my pantry. I need to use them up. Thanks for the recipe.

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