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wholefood love

ChoColate Root Veggie Cake

Chocolate Root Veggie Cake

Method:

to prepare the cake:

line a round cake tin with grease-proof paper.

add all the base ingredients to a food processor.

Process until well combined allowing a little texture.

Press evenly into your lined cake tin.

Set in the fridge while you prepare the icing.

to prepare the icing:

add the ingredients to a blender and blend until

completely smooth.

Pour over the cake and decorate with cacao nibs.

Set in the fridge before serving.

Ingredients

For the Cake:

1 large Carrot, grated

1 large Beetroot, grated

2 cups Almonds

2 cups Desiccated Coconut

6-8 Dried Dates

1/2 cup Currants

1/2 cup Cacao Powder

1/4 cup Maple Syrup

2 tablespoons Psyllium Husks

Pinch of Salt

For the icing:

130 grams Cacao Butter, melted

1/3 cup Cacao Powder

1/2 cup Maple Syrup

1/2 cup Cashews

1 cup Water

Pinch of Salt

Prep time: 10-15 min

Setting time: 20-35 min

Serves: Makes 12-16 slices

Freezer friendly: YES

R, gF, DF, RSF, Veg, V

Notes Fo

celebrate your sweet tooth ( naturally )