NGREDIENTS
CRUST
2 cups ground cashews
½ cup almonds blitzed into chunks
1 tbsp raw cacao powder
¼ cup carob powder
½ cup soaked pitted dates
(4-5 dates)
FILLING
2 cups peeled and roughly chopped beetroot
1 ½ cups ground cashews
¾ cup agave
¼ cup desiccated coconut
¼ cup cacao
2 tbsp carob
¾ cup cocout oil, melted
pinch Himalayan salt
CHOCOLATE TOPPING (OPTIONAL)
½ cup cacao
¼ cup carob
½ cup agave
½ cup coconut oil
METHOD
Combine all crust ingredients in a blender until smooth. Sprinkle the carob/cacao powder in base of one large springform pan & press down crust mixture. Freeze.
Blend agave and beetroot in blender until very smooth. Add cashew flour and blend again. Add remaining ingredients and process (do not overwork blender though). Pour mix over frozen base. Cover or seal cake on a flat surface for about 2 hours in the fridge or freezer until very firm.
Process all topping ingredients until smooth. Pour over top of
firm/frozen cake using a flat thick spatula to spread.
Refreeze for 1-2 hours. It will be
a thick topping! Let sit for 15 min before serving. I just refrigerate (rather than refreeze) the cake at this point and it should slice nicely even from fridge, but you can
freeze and then let sit again
before serving. Enjoy!
Heart to Plate. Recipe for a raw vegan beetroot cake.
Source: Recipe for Raw Beetroot Cake
