Suitable for gluten free, raw, vegetarian, and vegan 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.