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1
For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch cake pan with grapeseed oil and dust with almond flour.
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2
In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda.
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3
In a medium bowl, combine the agave nectar, eggs, and vanilla extract.
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4
Stir the wet ingredients into the almond flour mixture until thoroughly combined.
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5
Scoop the batter into the prepared cake pan.
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6
Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean.
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7
Let the cake cool in the pan for 1 hour, then remove it from the pan and crumble the cake.
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8
For the assembly: Mix raspberry fruit spread into crumbled cake, using the back of a large metal spoon to thoroughly combine.
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9
Roll the mixture into 1 1/2 inch balls.
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After rolling, place on a parchment lined plate and set aside.
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11
Melt dark chocolate in a very small pot, over very low heat, just until melted.
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12
Paint dark chocolate into all of the holes of your candy mold, coating thickly.
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13
Place a rolled cake ball into each chocolate painted mold and coat the bottom half of the ball with the chocolate.
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14
Place the filled candy mold in the freezer for 20 minutes to let set.
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15
Remove candy mold from freezer.
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16
Separate the half coated cupcake bites from the mold.
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17
Melt white chocolate in a very small pan over very low heat just until melted.
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18
Holding the bottom (chocolate coated side) of the cupcake bite, dip the tops in melted white chocolate, until it meets the edge of chocolate coating.
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19
Decorate with sprinkles right away, before chocolate sets.
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20
Transfer to a plate to set.
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21
Serve!
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22
Special Equipment: -medium sized candy cup mold (cavity openings 1 1/2 inches wide) -small paint brush
