Thank you, Paleo CSB members, for signing up for this session! It's so fun for me to have an opportunity to try out new recipes that are healthier, nutrient dense, and packed full of energy, and to share them with others!! I appreciate that you're willing to let me experiment a bit on you. :)
Today each share holder will be taking home 4 slices of
Paleo Fudge Truffle Cake. If you're familiar with my Classic Fudge Truffle Brownies, you may jump for joy, as these follow the same recipe, just with a number of ingredient substitutions, including coconut oil in place of the butter, and raw cacao in place of my usual cocoa powder. With the exception of some organic, vegan, dark chocolate from Lillie Belle Farms, they are free of cane sugar (I believe the Lillie Belle chocolate is around 70% cacao, so it's very low in cane sugar anyway).
I also made an organic
Mixed Berry Sauce to go along with your cake. I suggest spooning a puddle in the middle of your plate and placing the rectangular slice right in the middle of it. If you choose to indulge without using the sauce, no problem. Extra sauce is great drizzled over pancakes, waffles, ice cream, oatmeal, yogurt, etc, or try mixing a generous amount with some soda water for a healthy paleo soda (and if you have cream…oh my, add a splash of that to your mixed berry soda too, to really send it over the top).
(I realize that many of those suggestions may not be read as strictly paleo, BUT there are many good paleo recipes for coconut ice cream, grain free breakfast goodies, etc!)
Ingredients: Organic raw cacao, organic vegan dark chocolate, organic extra virgin coconut oil, organic coconut sugar, freshly ground almond butter, dates, eggs from pasture raised, organically fed hens, organic maple syrup, locally brewed vanilla, espresso powder, sea salt.
Mixed berry sauce ingredients: All organic, local fruit (strawberries, blackberries, raspberries, blueberries), organic maple syrup, organic lemon juice.
