🎉Our favorite Truffle Cake recipe to celebrate 2024! + Place your New Years Order!🎉

It's been a turbulent year and we are immensely grateful to all our customers who have supported us. First and foremost we pray that 2024 will bring peace worldwide.  Closer to home, we will continue to bake healthy delicious bread for you. We will also seize the opportunity to make some changes: turning off our cell phones one day a week to enable more quality time with family and friends, starting the day with a few minutes of meditation, and continuing to explore fabulous nutritious and healthy recipes. And healthy for us equals delicious, not just concerning our own baked goods, but also when it comes to other recipes. We are excited to share the below mouthwatering vegan raw truffle cake recipe with you. We have tweaked a recipe from the Swedish baking book "Smarta Sötsaker" (Smart Sweets - without sugar, gluten, and dairy)). So easy to make, so yummy, and yet so healthy. A great cake to start 2024 with! We hope you enjoy it.

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Remember to place your Hävenly New Year's order by 11 am tomorrow Friday 12/29 and we will have it ready for pick-up tomorrow after 1 pm.  Need to stop by after 4 pm?  Just email katarina@havenlybaked.com and we'll give you the info needed for a later pick-up. Please note that we will be closed on January 1.

Happy New Year!

 Raw Truffle Cake
(Vegan and Paleo Friendly)

Be prepared for this reaction: "What?! No butter, no cream, no sugar? How?". And did you know that Brazil nuts are full of magnesium? A relaxing mineral. So let's chill in the new year!
 

Ingredients

For the base:
2 cups pitted dates
2 tbl coconut oil
0.5 cups cocoa powder
0.5 tsp vanilla extract or vanilla powder 
pinch of salt

For the filling
1 cup brazil nuts
2/3 cups coconut oil
3/4 cups cocoa powder
4 tbs honey, agave syrup or maple syrup (use more until the filling is sweet to your liking)
pinch of salt

Instructions
1. Start with making the base
Use a food processor to mix all ingredients into a smooth dough/paste. Use your fingers to press the paste into a springform cake pan.

2. Make the filling
Mix all the ingredients to the filling in a food processor until you have a smooth, brown cream. Taste to see that it's sweet to your liking, or add some more sweetner. Pour the cream into the form on top of the base paste.  Place in freezer for about an hour. 

3. Serve
Take out the cake 15-20 minutes before serving. Decorate with chopped brazil nuts or with raspberries. Serve as is or with some whipped cream or ice cream. 
 

Enjoy!