Chocolate and Pecan Truffle Cake

When was the last time you made your own chocolate truffle cake? My chocolate and pecan truffle cake offer a complex flavor with interesting textures. It's the perfect offering if you're looking for a show stopping dessert that will knock your guests' socks off. But you know what's even better than impressing guests? Knowing that your fabulous truffle cake is free from refined sugars and dairy!

My chocolate and pecan truffle cake is incredibly smooth and silky plus, it requires no baking at all. As long as you have all the ingredients on hand, you can whip up this cake within minutes. However, you'll have to set the ingredients by chilling for at least 6 hours to get the consistency right.

Chocolate and Pecan Truffle Cake

Calories: 400

Servings: 16

You will need:

Crust ingredients

  • 2 tablespoons ghee
  • 1 teaspoon ground Ceylon cinnamon
  • ​½ cup walnuts
  • ​½ cup raw pecans
  • ​½ cup finely shredded coconut, unsweetened
  • ​¼ cup coconut flour
  • ​¼ cup date paste
  • ¼ teaspoon Himalayan salt

Cake filling ingredients

  • 2 cans full fat coconut milk
  • 1 tablespoon vanilla extract
  • ​½ cup date paste
  • ​¼ cup raw honey
  • ​½ cup raw cacao powder
  • ​¼ cup coconut oil
  • ​¼ cup ghee
  • ​¼ teaspoon ancho chile powder
  • ​¼ teaspoon Himalayan salt
  • ½ pound cacao paste, finely chopped

White chocolate drizzle

  • ¼ cup cacao butter, finely chopped
  • 2 tablespoons raw honey
  • 2 tablespoons raw coconut butter, softened


Step 1: Start by making the crust. Using a food processor, combine all the crust ingredients and pulse until you get a consistency similar to wet, coarse sand. Grease the bottom of a springform pan using coconut oil and pour the crust mixture. Press the crust mixture on the sides and center of the pan using the back of the spoon to create an even base. Chill in the fridge for 30 minutes to set.

Step 2: Let's move on to the cake filling. In a food processor bowl, add all the ingredients except for the 2 cans of coconut milk and cacao paste. Process until you get a smooth, velvety consistency then, gradually add the first can of coconut milk via the feeding tube.

Step 3: In a small saucepan, pour the second can of coconut milk and simmer over low heat. Do not boil the coconut milk! As the coconut milk simmers, get a mixing bowl and put the chopped cacao paste. Pour the still-simmering coconut milk into the bowl, letting the cacao paste melt. Carefully mix the ingredients using a rubber spatula until you get a creamy consistency. If the ingredients are separating, use a whisk to incorporate them into the mix.

Step 4: Pour the chocolate mixture into the food processor and continue processing until the consistency becomes velvety smooth. Finally, pour the velvety chocolate mixture into the prepared crust and stick in the fridge to chill for at least 6 hours.

Step 5: 30 minutes before the cake sets, you can make the white chocolate drizzle (which, personally, is my favorite part because I get to steal a taste!). In a microwave-safe bowl, place the cacao butter and heat on high for 45 seconds until melted. Heat for longer if the cacao butter isn't fully melted. Then, add the honey and coconut butter, stir with a spatula then stick in the microwave again in 15-30 seconds intervals until smooth. You want to stir the mixture in between microwaving to get the desired consistency.

Step 6: Pour the white chocolate drizzle to a squeeze bottle then take the cake out of the fridge and in a back and forth motion, drizzle the white chocolate sauce. The sauce sets quickly so you have to move fast. If you don't have a squeeze bottle, drizzle the white chocolate sauce using a fork. Finish up by sprinkling chopped pecans all over the cake!

I prefer slicing the cake with a slightly warmed knife. Also, I suggest leaving the cake to cool at room temperature an hour before serving for tastier results.

Leave a Comment: