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Hi.

Welcome to my blog! Here you will find healthy, easy and delicious plant based recipes. 

Raw Chocolate Beetroot Mud Cake

Raw Chocolate Beetroot Mud Cake

I was never much of a cake person to begin with. Which may sound a bit contradictory, considering the fact that I have a blog almost entirely dedicated to cakes. However, I’ll easily admit to always having been a huge sweets person. I have always preferred sweet foods over savory. I think it’s genetic as my mother is very much the same. But no matter how much I love sweets and desserts, I was never really big on cakes. at least not the dry “traditional” ones that most people eat where I grew up.  I’ve always loved the more dense cakes though; like under-baked brownies and mudcakes. Which I guess is one of the reasons I love raw cakes as much as I do.

The recipe I’m sharing today is very much a cake of my liking. It’s sweet, dense, decadent, and most importantly, very chocolate-y. It’s rich in every sense of the word- just the way I like my cakes. Also, yes, it does have beetroot in it, which I know may put a few people off from even trying it. But I swear, you won’t taste the beetroot. It only adds in a very nice earthy taste, a beautiful color and obviously some extra nutrients and benefits..

Ingredients

Base:

1 cup soaked cashews

1 cup almond butter

2/3 cup almond milk

2 cups soft dates (pitted)

1 medium beetroot, grated

1,5 cup raw cacao powder

1/3 cup melted coconut oil

2/3 cup coconut nectar

2 tbsp melted cacao butter

1 tsp vanilla powder

1/3 tsp salt

 

Frosting:

1 cup soaked cashews

2/3 cup almond milk

1/2 cup coconut oil (melted)

2 tbsp cacao butter (melted)

1 cup raw cacao powder

pinch of sea salt

 

 

Directions:

1. Start by processing the cashews in a food processor until you get a smooth batter.

2. Add in almond butter, almond milk, dates and beetroot and process until you get a thick paste.

3.  Add in the remaining ingredients. Process until you get a smooth mixture. You want it to be thick, but still spreadable.

4. Spread the mixture out in a lined tin and put in the freezer for a few hours.

5. To make the frosting, simply blend all the ingredients well together in a blender. Pour over the cake and let it sit in the freezer for at least 2 hours. Remove the cake from the tin while it’s still forzen. Let the cake defrost and then decorate in any way you feel like before serving.

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