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