RAW Beetroot & Chocolate Mud Cake

My goodness I can’t wait to get my lips around this YUMMY beetroot cake I made this arvo for tomorrows Christmas dessert!!! This recipe come’s from Dr Libby’s “Real food Chef” recipe book! Packed with amazing nutrient dense goodies your tastebuds will want to demolish! Not the cheapest to make by any means, but hey it’s CHRISTMAS after all xxx


For the cake mixture:

2 cups brazil nuts
2 cups desiccated coconut
3 medium beetroots (beets), peeled and grated
4 fresh medjool dates, pitted and coarsely chopped
1/2 cup currants
1/2 cup cacao powder
1/4 cup maple syrup
2 tablespoons psyllium husks, ground

For the icing:

1 cup raw cashew nuts, unsalted
1/2 cup raw cacao powder
100g (3 1/2 ounces) cacao butter, melted
1/2 cup maple syrup
1 teaspoon fresh lemon juice
1 teaspoon tamari

For the cake mixture:

Grind the brazil nuts in a food processor, then set them aside in a bowl.
Combine the dates, currants and maple syrup in the bowl of the food processor and pulse until smooth.
Blend the date mixture with the ground nuts and the grated beetroots in a large bowl.
Add the coconut, cacao powder and psyllium husks to the bowl and stir them in until blended with the date and nut mixtures.
Scrape the blended mixture back into the bowl of the food processor and pulse until the ingredients are well combined and finely textured.
Line a cake tin with baking paper and spread the batter evenly over the bottom. Refrigerate for about 15 minutes or until firm to the touch.

For the icing:

Gently melt the cacao butter in a small saucepan then allow it to cool.
Combine the cashews, cacao powder, maple syrup, lemon juice and tamari in the bowl of a food processor or Vita-mix blender and process until the nuts are well ground.
With the motor running, pour in the melted cacao butter and blend until the mixture is smooth.
Spoon the icing over the cake and refrigerate until the icing is set, about 15 minutes.

Justine Laidlaw
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