For about 16 truffles
For the cake
100 g La Vida Vegan chocolate spread
90 g almond flour
1 dl almond milk
60 g all-purpose flour
50 ml sunflower oil
20 ml apple cider vinegar
1 tsp. vanilla extract
30 g custard powder
4 g baking powder
40 g agave syrup
Pinch of black Himalayan salt
You need an ice cream scoop for this recipe.
Preheat the oven at 165°C degrees. Grease a cake form using a tablespoon of sunflower oil. Pour the almond milk, oil, vinegar and vanilla extract in a bowl and give it a good stir. Leave it until the almond milk starts to clot. Now sift the flour, custard powder and baking powder in another bowl. Add the almond flour and sugar and mix with the other dry ingredients. Add the wet ingredients and beat until it has become a smooth batter. Pour the batter into the cake form and bake the cake in approximately 50 minutes. Check with a skewer whether the cake is done and if so, let it cool down. Once cooled down, crumble the cake using a food processor or simply by using your hands. Now, melt the La Vida Vegan chocolate spread and coconut oil in a skillet and combine with the crumbled cake turning it into some sort of dough. Make even portions of the dough using an ice cream scoop and roll them into balls. Cover them and let them get hard in the fridge. Temper the chocolate by inoculating them: melt one third of the chocolate au bain-marie at a temperature of about 40°C degrees, then add the rest of the chocolate and whisk until it has dissolved. Get a tray with a baking sheet on top. Dip the chocolate cake truffles one by one in the chocolate and lay them on the tray. Sprinkle with a pinch of black Himalayan salt and let the chocolate harden. Enjoy!
