This recipe is a paleo version of the classic chocolate raspberry truffle cake. The cake is made with almond flour, coconut flour, cocoa powder, and maple syrup. The raspberry filling is made with fresh raspberries, honey, and arrowroot powder. The chocolate ganache is made with coconut cream and dark chocolate. The cake is then topped with fresh raspberries and chopped nuts. This cake is perfect for those who follow a paleo diet or have dietary restrictions but still want to enjoy a delicious chocolate cake.
