Beetroot Chocolate Mud cake
Suitable for raw, vegan, gluten free and vegetarian diets.*
Makes 1694.5 g.
Ingredients
150 g
|
almonds |
blend |
75 g
|
dates |
|
125 g
|
sultanas |
|
100 ml
|
rice syrup |
|
600 g
|
beetroot |
|
215 g
|
coconut |
desicated |
60 g
|
cocoa powder |
|
50 g
|
Psyllium husk |
|
10 g
|
ginger root |
fresh |
Icing |
160 ml
|
coconut oil |
|
60 ml
|
rice syrup |
|
80 g
|
cocoa powder |
|
2.5 g
|
cinnamon |
|
5 ml
|
vanilla essence |
|
2 g
|
salt |
|
Instructions
Blend almonds to flour, set aside
Blend date sultana rice syrup to course paste add almond flour
Grate beetroot wash but not peel
Mix almond goo with beetroot and coconut through ginger. Best by hand in large bowl. Work it until sticky.
Layer in light oiled trays Max 25mm thick.
Chill
====================
ICING:
Roughly chop coconut oil to lumps marble size.
Blend all together until smooth in batches
Pour ontop of base max 7mm thick. Smooth and chill.
Serve cold.