Health Hotline Magazine | February 2024

CHOCOLATE

SERVES: 2 | PREP TIME: 23 MINUTES COOK TIME: 12 MINUTES | REST TIME: 5 MINUTES TOTAL TIME: 40 MINUTES

with Raspbe y Sauce

The combination of dark chocolate and raspberries is a classic recipe for romance. We ramp up the charm with a Natural Grocers ® Organic Cocoa Dusted Tru e in the middle to create a melted center. The tart raspberry syrup poured over the rich dark chocolate cakes creates a decadent flavor combination you and your sweetie will love! Those with a sweet tooth will enjoy it with the suggested ice cream or coconut whip.

Ingredients

• 2 Natural Grocers Brand Organic Cocoa Dusted Chocolate Truffles • 2 tablespoons Natural Grocers Brand Organic Coconut Oil, plus extra for preparing the ramekins • ½ tablespoon Natural Grocers Brand Bulk Organic Cocoa Powder, plus extra for preparing the ramekins • ½ cup stevia-sweetened baking chips • ½ cup Natural Grocers Brand Frozen Organic Raspberries • 1 tablespoon organic lemon juice • 1 tablespoon filtered water • ½ tablespoon Natural Grocers Brand Organic Grade A Dark Maple Syrup • 1 Natural Grocers Brand Organic Regenerative Pasture-Raised Egg, room temperature • 1 Natural Grocers Brand Organic Regenerative Pasture- Raised Egg yolk, room temperature • ½ teaspoon organic vanilla extract • Natural Grocers Brand Bulk: • 1 tablespoon Organic Coconut Sugar • ¼ teaspoon Real Salt • 1 1⁄2 tablespoons Almond Flour

Instruc ons

1. Place the two truffles into the freezer while preparing the cakes. 2. Preheat oven to 400°F. 3. Melt the coconut oil, cocoa powder, and chocolate chips in a double boiler. Set aside to cool. 4. While the chocolate is melting prepare two individual-sized ramekins by coating with coconut oil then dusting with cocoa powder. 5. In a small saucepan combine the raspberries, lemon juice, water, and maple syrup over medium heat. Bring to a boil then remove from heat, stirring to combine and break down the raspberries. Strain mixture through a mesh strainer into a small bowl and set aside. 6. In a medium mixing bowl whisk together the egg, egg yolk, vanilla extract, coconut sugar, and salt for 1-2 minutes or until all the sugar is dissolved. 7. Add the melted chocolate and almond flour into the egg mixture, gently folding in only until there are no lumps, being careful not to overmix. 8. Place 2 tablespoons of the batter into each prepared ramekin, then place a frozen truffle into the center of each. Divide the remaining batter between the ramekins. 9. Bake for 11-12 minutes, until the edges are set and the center is no longer runny. Inserting a toothpick into the edges of the cake should come out clean (center will still be liquid). 10. Let rest for 5 minutes, then run a knife around the edges of the cake to loosen. Using a kitchen towel to hold the warm ramekin, carefully flip the cake onto a plate. 11. To serve, top with raspberry sauce and any desired optional toppings. Serve warm.

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