Raw Chocolate Beetroot Cake:




* 2 cups Brazil Nuts

* 2 cups fine Coconut

* 2 large grated Beetroots

* 1/2 cup Currants

* 1/2 cup Maple Syrup

* 5 Medjool Dates

* 3/4 cup Cacao powder

* 2 tbsp Psyllium husk ground

* 2 tbsp Almond butter

* 2 tbsp Coconut oil melted


* 100g raw Cacao butter

* 2 cups-soaked Cashews (soak in boiling water for 1 hour prior to use from raw)

* 1/2 cup Cacao powder

* 1/2 cup Maple Syrup

* 1 tbsp freshly squeezed Lemon juice

* 1 tsp vanilla bean paste

- Note for the topping you can split mix in half and layer it how I have where half mix is vanilla and other half is chocolate


1. Line a cake tin with baking paper.

2. Blend the Brazil nuts in a food processor.

3. Add all the other base ingredients to the blender and blend until smooth. Add a dash of water if needed to help combine.

4. Press mix into the cake tin and set aside in freezer for 20 minutes.

5. While base sets melt the cacao butter on low heat, once fully melted gather all other topping ingredients.

6. Blend the topping ingredients until smooth - I prefer a vitamix or NutriBullet over a food processor in this stage.

7. Pour topping over the base and set aside in the freezer for 2 hours until firm.