3 mediums beetroots, finely grated
2 cups Brazil nuts
1 cup coconut
2 Tbsp psyllium husk
¼ cup + 1 Tbsp cacao powder
7 large medjool dates
4 Tbsp currents
2 Tbsp coconut nectar
½ cup cashew nuts
6 Tbsp cacao powder
5 Tbsp maple syrup
1/2 cup melted cacao butter
¼-1/3 cup filtered water
¼ tsp Tamari
Juice half a lemon (approx 1-2tsp)
To make the cake.
Place the Brazil nuts and coconut in a food processor and process until you get a fine crumb. Place aside.
Place the dates, current and coconut nectar in the food processor, process until finely chopped and has become like a paste. Add in the beetroot and process until well combined. Finally add in the Cacao, psyllium husk, cinnamon and Brazil nut/coconut mixture. Process until well combined. You could also do this step in a bowl and mix with your hands if desired. I like to use the processor so that it is well combined and finely chopped.
Place in a lined round cake tin (or square if desired). Press into tin and flatten the top
To make the icing.
Place the cashew nuts in a blender and blitz until finely chopped. Add in the cacao and blend. Finally add in all the remaining ingredients, scrapping down the sides and blitz until well combined and smooth. Add in a little more water as required for a thinner icing. Drizzle over the top of your cake and using a palate knife smooth edges.
This mixture and icing is so delicious, you can eat the mixture as you make it! A benefit of raw cakes.
Place in fridge for up to 4 days. Enjoy.
Can also be frozen for up to 2 months.