Beetroot Chocolate Mud cake

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

Makes 1694.5 g.

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
160 ml coconut oil
60 ml rice syrup
80 g cocoa powder
2.5 g cinnamon
5 ml vanilla essence
2 g salt

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.


* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.