Many years ago, I bought a cookbook with the most scrummy recipe, Raw Chocolate Beetroot Cake. I loved it but since then, I’ve been playing with it and now the version I make is nothing like the original. But twice as good. I’m forever grateful to Suki for her inspiration because I never would have thought of adding beetroot into cake before. So, here is the recipe for my adapted raw chocolate beetroot cake. Delicious.
4 medium beetroots, peeled and grated (The first thing I do is them through the thermomix for 3 seconds to make super fine)
3 cups of macadamia nuts
3 cups of coconut threads
1 cup raw cacao powder (I buy mine from The Source bulk foods. So much cheaper than prepackaged.)
3/4 cup honey (or rice syrup)
5 plump ‘medjool’ dates
Sprinkling of sultanas
3 tablespoons sunflower seeds (or LSA)
1. Prepare the beetroot as above. Set it aside.
2. Place the nuts & cacao in the food processor and grind to a meal.
3. Add dates, sunflower seeds, and honey and process until mixed.
4. Add beetroot and coconut to the lot, and mix by hand. Press this mix into a deep glass dish. (Greased beforehand with nutelex or butter)
Cacao cream icing:
5. To make cacao cream icing, mix 1 & 1/2 cup cashews (soaked overnight), 1/2 cup maple syrup, 2 tablespoons of liquid coconut oil (not coconut butter), 1/2 cup raw cacao powder, and a teaspoon of water (or more if needed to make creamy consistency) . Blend all ingredients until smooth, then spoon this onto cake base and spread gently using a bread knife.
Place in the fridge for 30 minutes to chill, then serve.
I bet you’ll be back for seconds!