Bob's Red Mill Sweets to the Sweet

Cake Truffles

These adorable grain-free cake truffles are well worth the effort. For more filling and frosting recipes, click here!

INGREDIENTS & INSTRUCTIONS

Chocolate Cake

Chocolate Frosting ½ cup solid Coconut Oil ¼ cup Bob’s Red Mill ® Arrowroot Starch

1 package Bob’s Red Mill ®

Grain Free Chocolate Cake Mix

3 Eggs ⅓ cup Oil ⅓ cup Water Preheat oven to 350°F; oil an 8-inch round cake pan and line with parchment paper. Mix together mix, eggs, oil and water in a large bowl. Spread evenly in prepared cake pan. Bake until a toothpick inserted in the center comes out clean, 25–30 minutes. Let cool completely.

2 Tbsp Cocoa Powder 1 Tbsp Coconut Cream 1 Tbsp Honey or Maple Syrup 1 tsp Vanilla Extract

Place all ingredients in a large mixing bowl. Beat together until slightly fluffy. Store in a cool place until ready to use.

Coating

20 oz Dark Chocolate Pieces 1 Tbsp Coconut Oil

Raspberry Filling

16 oz fresh or frozen Raspberries (defrosted) ¼ cup Honey or Maple Syrup 2 tsp Lemon Juice

To Assemble

In a medium saucepan, combine raspberries, honey and lemon juice. Bring to a simmer, then reduce heat to low and simmer until thickened, 15–20 minutes. Remove from heat and let cool completely.

• Line a baking sheet with parchment or waxed paper. Crumble cake into fine pieces into a mixing bowl. • Add half the frosting and mix by hand. Add more frosting as needed, until mixture holds together when squeezed. • Scoop 1 tablespoon and form into a deep bowl. Fill with ¼ teaspoon raspberry filling and pinch to close. Gently roll into a ball on prepared sheet tray. Repeat. Chill at least 1 hour. • Melt dark chocolate and coconut oil over low heat. Remove from heat and let cool slightly. Using a fork, dip chilled cake truffles and return to the prepared sheet tray. Chill until set before serving; store chilled. Makes 30 truffles.

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