Ingredients
- 2 c brazil nuts (ground)
- 3/4 c dates (chopped/soaked)
- 2 med beetroot (grated)
- 2 c shredded coconut
- 1/2 c cacao powder
- 1/4 c maple syrup
- 2 Tbsp pysllium husks
- Topping Ingredients:
- Topping:
- 1/2 c cashew nuts (ground)
- 1/4 c cacao powder
- 1 tsp tamari
- 1 tsp lemon juice
- 50 g cacao butter (melted)
- 1/4 c maple syrup
Beetroot Mud Cake
Method
- Mix all ingredients (as a tip I found better results when i mixed everything together to combine in a bowl then transferred to the food-processor and blitz until finer)
- Press into a cake tin lined with glad wrap, refrigerate while you make the topping
- Topping: Add all ingredients to food processor and blitz until a smooth icing consistency
- spread over the cake and return to the fridge
- Can be stored in the freezer
- Store chilled though I do suggest serving at room temperature
- Note: to soak dates put into a small bowl and about half fill with hot water, press dates down to submerge and leave to soak for about 20 mins (save the liquid to add to recipe if needed)
