Raw Beetroot Cake with Chocolate Ganache
This raw beetroot cake with chocolate ganache is lovely and moist, filling and detoxifying, and brazil nuts provide a healthy dose of good fats and selenium.
Inspired by Dr Libby.
Cake ingredients:
- 2C brazil nuts
- 4 medjool dates, pitted, and chopped
- 1/2C raisins
- 1/2C maple syrup
- pinch himalayan crystal salt
- 1t mixed spice
- 3 medium beetroots, finely grated
- 2C desiccated coconut
- 1/2C cacao powder
- 3T psyllium husks
Ganache ingredients:
- 1/2C cacao butter, melted
- 1C raw cashews, soaked 2 hours, drained
- 1/2C raw cacao powder
- 1/2C maple syrup
- 2t fresh lemon juice
- 1t tamari
Cake method:
Combine brazil nuts in food processor until breadcrumb like.
Set aside in a bowl. Add dates, raisins, maple syrup, salt, mixed spice and pulse until combined.
Add to bowl of nuts. Add the grated beetroots and stir through.
Add coconut, cacao powder, pysllium husks to bowl and stir until well combined.
Transfer all of the mix back to food processor and pulse to combine.
Pour into a 9inch springform cake tin, and press evenly. Put in fridge for half an hour until firm.
Ganache method:
Melt cacao butter over a double boiler. Cool.
Place cashews, cacao powder, maple syrup, lemon juice and tamari in high powered blender and process until combined.
With motor running on low, pour in cacao butter and blend until mix is smooth.
Spread icing over cake and place in freezer until set, approx. 15 minutes. Keep in fridge until you are ready to slice and serve.
You could decorate with extra desiccated coconut, edible flowers, or goji berries, that would look really pretty. Enjoy 
