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Raw Choc Beet Cake

A raw chocolate & beetroot cake, with a chocolately base, and a creamy choc-beet swirl. Vegan, gluten free, oil free, refined sugar free.
Recipe type: Dessert
Serves: 8 serves
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Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins

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.