Recipe: Yummy Beetroot Chocolate Mud Cake

Beetroot Chocolate Mud Cake. This cake packs all the divine flavor of a traditional chocolate cake but is so much more beneficial for your health. The beetroot aids in liver detoxification processes, the psyllium is a great source of dietary fiber and the selenium from the nuts is a potent antioxidant and a nutrient. Raw vegan paleo beetroot chocolate mud cake.

The beetroot aids in liver detoxification processes, the psyllium is a great source of dietary fiber and the selenium from the nuts is a potent antioxidant and a nutrient… This noteworthy vegan double chocolate beetroot cake is beyond good; it's sure to surprise unsuspecting palates. Beets are naturally sweet, and despite their distinctive flavour, they pair really well with chocolate…so well that they're practically undetectable in this recipe. Not only are beets full of fiber and other healthful nutrients, they can be surprisingly decadent. You can cook Beetroot Chocolate Mud Cake using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Beetroot Chocolate Mud Cake

You need 2 cups of Almond Nuts.
Prepare 2 cups of Desiccated Coconut.
You need 3 of Medium Beetroots, peeled and grated.
You need 1 of Medium Carrot.
Prepare 6 of Dried Dates, pitted and coursely chopped (or Prunes).
You need 1/2 cup of Currents (or raisins, dried apricots, prunes or dried apples).
Prepare 1/2 cup of Cocao Powder.
It's 2 tablespoons of Psyllium Husks, ground.
Prepare of icing.
Prepare 130 gms of Cacao Butter melted.
It's 1/3 cup of Cacao Powder + 2 tablespoons extra.
You need 1/2 cup of Maple Syrup.
It's 1 tablespoon of Honey.

Process nuts in a food processor to fine crumbs. Add dried fruit and maple syrup and process until smooth. Add beetroot, coconut, cacao and carob powder, flaxseeds and vanilla seeds and blend until even in texture. Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well.

Beetroot Chocolate Mud Cake instructions

Grate the beetroot, Carrot and set aside.
Process almonds, till a crumb.
Add all together in a food processor, in batches..
Press into a lined cake tin and ice with your icing.
Freeze - slice.- serve.
Icing.
In a saucepan on low heat gently melt the cacao butter. When melted, remove the pan from the heat and add remaining ingredients to the pan. Which for 2 minutes until well combined (if it starts to set put the saucepan back on the heat).
Pour the icing over the caramel and return the tin to the freezer for a few minutes to set..

Use an electric hand whisk to whisk the egg whites until you have stiff peaks. Use a spatula to fold a quarter of the egg whites into the beetroot mixture to loosen, then once combined, fold in the rest but try not to over-mix. Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. Combine the first five ingredients in a blender and blend until creamy and smooth.