Chocolate and beetroot are like best friends. They always have a good time when they hang out together! (Actually, chocolate seems to be friends with everything…orange, strawberries, bananas, macadamias, even chilli…). Chocolate and beetroot really had a fun time in this raw choc beet cake 😀
First, there’s the chocolatey base. It’s topped with a creamy, beetroot & vanilla layer. Folded through the beetroot layer is a subtle choc-beet swirl, with hints of sweet, rich chocolate to complement the down-to-earth beetroot. On top of all that, you’ve got these decadent chocolate balls.
A quick note about the use of the term “raw”…I use dry roasted almonds (also vanilla extract & blackstrap molasses) in this recipe so it’s not technically 100% raw (but really, what is 100% raw these days?) – but I think the term “raw” describes the nature of this cake between than “no bake choc beet cake” or simply “choc beet cake”.
Raw Choc Beet Cake
Ingredients
Base
- 1 1/2 cup dry roasted almonds
- 4 tbs raw cacao powder
- 1/3 cup pitted dates
Filling
- 1 1/2 cup cashews
- 2/3 cup pitted dates
- 1 cup raw beetroot, peeled and chopped finely
- 1/4 cup water
- 1 tsp vanilla extract
- 1 tbs raw cacao powder
- 2 tsp blackstrap molasses
Instructions
Base
- Combine the almonds and cacao in a high speed blender and blend until the almonds are fine.
- Add the dates and blend until the mixture comes together (the oils will start to release from the almonds). Tip: if it's not sticking together, add a splash of water or a few more dates.
- Scoop about ⅔ of the mixture into a small cake tin or loaf pan (I used a pan 20cm by 8cm) and press down firmly and evenly.
- With the remaining mixture, form balls – these will be used to decorate the cake (or to snack on while preparing the cake 😉 ).
Filling
- No need to wash out the high speed blender – add the cashews, dates, beetroot, water and vanilla, and blend until smooth.
- Pour this filling onto the base, but reserve approximately ½ cup.
- To the reserved amount, add the cacao and molasses and stir to combine.
- Carefully fold through this chocolatey filling into the pink beetroot filling – do not overmix, just swirl through the batter a few times to create a marbled effect.
- Top the cake with the balls made from the reserved base.
- Freeze the cake for 3 hours (or longer if desired).
- To serve, run a sharp knife until hot water before slicing.
