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RAW BEET CAKE

INGREDIENTS

CAKE

1 CUP BRAZIL NUTS

1 CUP HAZELNUT MEAL

2 CUPS DESICCATED COCONUT

PINCH SEA SALT

3 MED RAW BEETS, FINELY GRATED

6 TBS DATE PASTE

1/2 CUP RAW CACAO

3 TBS PSYLLIUM HUSK

DATE PASTE

1 CUP DATES

6 TBS WATER

CHOCOLATE GANACHE

4 TBS RAW CACAO POWDER

2 TBS DATE PASTE

6 TBS COCONUT OIL, MELTED

METHOD

• PROCESS DATES AND WATER UNTIL A PASTE FORMS, SET ASIDE

• WIPE OUT THE PROCESSOR BOWL AND PROCESS BRAZIL NUTS, HAZELNUT MEAL, COCONUT AND SALT UNTIL A CHUNKY MEAL IS FORMED

• ADD IN THE CACAO AND PROCESS UNTIL MIXED THROUGH, THEN ADD BEETS AND DATE PASTE AND PROCESS UNTIL COMBINED

• PULSE THROUGH PSYLLIUM UNTIL MIXED THROUGH

• POUR INTO A LINED SQUARE CAKE TIN & SPREAD OUT EVENLY, PRESS DOWN TO COMPACT

• BLITZ CHOCOLATE INGREDIENTS IN THE PROCESSOR OR A BLENDER UNTIL SMOOTH, SPREAD OVER CAKE EVENLY, POP INTO THE FREEZER AND SLICE ONCE SET

NOTES

- YOU COULD USE 2 CUPS OF BRAZIL NUTS AND NO HAZELNUT MEAL, OR USE 2 CUPS OF ALMOND/CASHEW MEAL OR A MIXTURE OF NUTS/SEEDS

- YOU COULD ADD IN GOJI BERRIES/CACAO NIBS/CHIA SEEDS/PROTEIN POWDER/MACA POWDER ETC TO THE CAKE FOR ADDED NUTRIENTS

- TO MAKE THE PINK SPRINKLES, I MIXED 2 TBS DESICCATED COCONUT INTO A LITTLE BIT OF THE BEETROOT JUICE

THIS ---->https://healthinhandscom.chiromatrixbase.com/jodi-s-kitchen/no-bake-recipes-for-healthy-living/raw-beet-cake.html

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