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.

1. Heat a large soup pot over medium heat. Once hot, add the coconut oil and swirl to melt. Add the onion and sauté, stirring frequently until softened, about 8 minutes.

2. Add the ginger, garlic, and spices, stirring frequently until fragrant, 1-2 minutes. Add the vegetable broth and sweet potatoes, stirring to scrape any browned bits from the bottom of the pan. Increase the heat to bring the soup to a gentle boil, then cover the pot partway and reduce heat to maintain a simmer. Cook for 10 minutes, stirring occasionally.

3. Add the cauliflower and diced pepper, stir, cover the pot partway and simmer for 10 minutes.

4. Add the spinach, coconut milk, and garbanzo beans and simmer for 5-10 minutes, or until the vegetables are tender.

5. Remove the soup from the heat. Add 1-2 teaspoons of miso paste to each serving bowl, along with a few tablespoons of broth from the pot, and mix until smooth. Top each bowl with a serving of soup and stir well to incorporate the miso mixture. Alternatively, mix all of the miso paste with about ½ cup of broth in a small bowl. Once smooth, pour into the soup pot and stir to incorporate.