Rich chocolate truffles wrapped in gold foil… heart-shaped boxes of assorted chocolates… or sharing a decadent chocolate dessert made for two.
Few things say Valentine’s day better than chocolate!
And fortunately for chocolate lovers, the benefits of cocoa go far beyond the enjoyment we get from savoring this sweet treat. In fact, enjoying chocolate is a great way to boost your mood AND improve your health.
That is, if you’re eating the right kind of chocolate.
You see, most of what we call “chocolate” is little more than a chemically-processed, nutritionally-devitalized product, laden with sugar and harmful fats.
And we’re consuming upwards of 3 billion pounds of it annually!
But today I’m going to share a recipe that will allow you to enjoy all of the many benefits of chocolate, without the health-harming sugar that typically goes with it.
Melt-in-Your-Mouth Paleo Chocolate Truffle Cake (Minus the Health-Harming Sugar and Gluten)
Using our blend of natural sweeteners – stevia, erythritol and a touch of organic coconut sugar – we’ve created a chocolate truffle cake with less than 2 grams of sugar per serving. To put that in perspective, one medium-sized apple contains about 19 grams of sugar. A medium carrot has about three.
This easy and elegant recipe also packs a double chocolate punch, thanks to cocoa butter as the healthy fat source. Cocoa butter is solid at room temperature, but turns liquid around the temperature of the human body… which is why chocolate “melts in your mouth.” And thanks to its high saturated fat content, it is also resistant to oxidation, a key factor in providing antioxidant protection for your cells.
And for a classic chocolate-and-strawberries Valentine’s spin, we’ve also added a strawberry coulis that balances the rich flavor of the cake, while adding more powerful nutrients.
Paleo Chocolate Truffle Cake with Silky Chocolate Ganache & Strawberry Coulis
While the results of this recipe will look like something you bought at a high-end bakery (and spent a fortune on!), making this treat is quite simple and budget-friendly. You can find the printable recipe below, but first, the step by step…
You’ll just need one package of our Chocolate Bliss Cake and 3 Tbsp. (one small pouch) of our Chocolate Frosting Starter. You’ll also need 2/3 cup melted cocoa butter (coconut oil or butter will also work, but cocoa butter works best for boosting the richness and chocolate flavor). You’ll also need a couple teaspoons of vanilla, 2 oz. melted dark chocolate (73% or higher), a little hot water or coffee, a quarter cup of heavy cream or coconut milk, a tablespoon of butter or coconut oil and one eight-ounce package of frozen organic strawberries.
Now for the tools: Get out your hand-held mixer, a couple of deep mixing bowls, a small blender and two small saucepans. A silicone pastry brush is also helpful, but not required.
Let’s get to it!
In a deep mixing bowl, add the melted cocoa butter, eggs and 2 tsp. vanilla. Beat on medium speed to combine and then add your Chocolate Bliss Cake mix. Continue beating for another minute while you stir in the hot water or coffee. It will be very thick – like chocolate mousse.
At the same time, you should be melting the two ounces of dark chocolate in a small sauce pan over low heat. Once the chocolate is melted, add it to the batter and beat to incorporate…
Now, scrape the batter into a greased pan and spread evenly. (While I don’t typically like to bake in colored silicon vessels due to potential leaching of colorants and chemicals, I made an exception for this heart-shaped Valentine’s cake).
Now pop your unbaked Paleo truffle cake into the oven for 25 minutes (or until a toothpick comes out clean). While that is baking prepare the ganache and strawberry coulis.
Add the frozen strawberries to a saucepan with half a cup of water. Allow to simmer as you stir occasionally and gently break the berries apart.
In another small saucepan, add the coconut milk or heavy cream, water, and 3 Tbsp. Chocolate Frosting Starter. Heat over low heat, whisking to break up the granules. Once the mixture is smooth, add the butter or coconut oil. This will give your ganache a nice glossy sheen.
Once your Paleo Chocolate Truffle Cake has cooled, it’s time to put on the finishing touches. Re-warm the ganache if necessary and whisk to make it smooth. Then pour evenly over the top of the cake, spreading with a small silicone spatula or brush. I covered the entire exterior of the cake with a thick layer.
Allow the ganache to set for a few minutes. In the meantime, make your coulis by adding the cooked strawberries to a blender, food processor or Magic Bullet. Puree to a smooth consistency. Add water if necessary until you reach your desired consistency. Transfer the strawberry coulis to a pastry bag with a pipette tip, a squeeze bottle, or a zip-top bag with the corner cut (just 1/8 inch). Make dots of strawberry coulis around the exterior of the cake.
- For the Cake
- 1 Chocolate Bliss Cake Mix
- 4 pastured eggs
- ⅔ cup melted cocoa butter (preferred for a richer cake) or coconut oil
- ¼ cup hot coffee or water
- 2 tsp. vanilla extract
- 2 oz. dark chocolate (85% or higher)
- For the Ganache
- 1 Chocolate Frosting Starter (small package)
- ¼ cup coconut milk or heavy cream
- 1 Tbsp. water
- 1 Tbsp. coconut oil or butter
- For the Coulis
- 8 oz. frozen organic strawberries
- ½ cup water
- Preheat oven to 350 F. Grease a cake pan.
- Add the melted cocoa butter or oil, eggs and vanilla to a deep mixing bowl. Beat on medium speed to combine.
- Add the Chocolate Bliss Cake Mix and beat for 1 minute. Pour in the hot water or coffee and continue to mix.
- Melt the dark chocolate in a saucepan over low heat. Pour into the batter and mix to incorporate.
- Pour into the greased pan and bake 25 minutes.
- Make the coulis. Add the strawberries to a saucepan with half a cup of water. Simmer, breaking up the berries.
- Make the ganache. Add the coconut milk or heavy cream, water and Chocolate Frosting Starter. Heat over low, whisking to smooth. Add the butter or coconut oil.
- Pour ganache over cooled cake, spreading with a small silicone spatula or brush.
- Let the ganache set for a few minutes while you make the coulis. Add the strawberries to a food processor or Magic Bullet with ½ cup of water. Puree to a smooth consistency. Transfer the coulis to a pastry bag with a tip, a squeeze bottle to a zip top bag with the corner cut (1/8 inch only). Make dots or designs around the cake.
- Enjoy with someone you love!
We want to hear from YOU! Are you making a Wellness Bakeries inspired dessert for Valentine’s day?