Whip up this chocolate masterpiece for a decadent treat. Or, if your idea of baking is buying, get Melissa’s treats locally at Good Earth, Real Foods Market, Harmon’s, Beehive Health Essentials or Ginger’s Garden Café.
1/2 cup cocoa powder
1/2 cup almond flour
1/4 cup agave or maple syrup
1/4 cup coconut oil
1 cup Maple syrup
1 cup agave
2 cups cocoa powder
1 cup coconut oil
Process almonds in food processor until they are ground into a fine powder of almond flour. Pour into a small mixing bowl.
If your coconut oil is more solid than liquid, put agave and coconut oil into the food processor and mix until smooth. Add this mixture and the cocoa powder to the mixing bowl and mix with a spoon, and then by hand with gloves, until the mixture is well incorporated and resembles play dough.
Line a nine-inch round cake pan with plastic wrap or waxed paper. Press the dough into the bottom and all the way up the sides. If your dough is too soft, put it in the freezer for 1-3 minutes. Don’t leave it in too long!
For the filling, blend all ingredients in a blender until smooth. This usually takes two or three times and some stirring by hand to make sure that the blender is blending it well. The goal is to incorporate some air in the mix for fluffiness and creamy truffle texture. Pour into the set-up crust and freeze. Serve from the freezer, allowing it to thaw for 10-15 minutes before cutting.