Beetroot Chocolate Mud Cake

Name: Beetroot Chocolate Mud Cake
Cuisine: British
Ingredients: 2 cups Almond Nuts; 2 cups Desiccated Coconut; 3 Medium Beetroots, peeled and grated; 1 Medium Carrot; 6 Dried Dates, pitted and coursely chopped (or Prunes); 1/2 cup Currents (or raisins, dried apricots, prunes or dried apples); 1/2 cup Cocao Powder; 2 tablespoons Psyllium Husks, ground; icing; 130 gms Cacao Butter melted; 1/3 cup Cacao Powder + 2 tablespoons extra; 1/2 cup Maple Syrup; 1 tablespoon Honey

Bronniec @cook_4860038

Dairy free, sugar free, vegan mud cake thanks to Cynthia Louise

Bronniec @cook_4860038

Dairy free, sugar free, vegan mud cake thanks to Cynthia Louise

Saved

Ingredients

2 cupsAlmond Nuts
2 cupsDesiccated Coconut
3Medium Beetroots, peeled and grated
1Medium Carrot
6Dried Dates, pitted and coursely chopped (or Prunes)
1/2 cupCurrents (or raisins, dried apricots, prunes or dried apples)
1/2 cupCocao Powder
2 tablespoonsPsyllium Husks, ground
icing
130 gmsCacao Butter melted
1/3 cupCacao Powder + 2 tablespoons extra
1/2 cupMaple Syrup
1 tablespoonHoney

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Steps

1

Grate the beetroot, Carrot and set aside
2

Process almonds, till a crumb
3

Add all together in a food processor, in batches.
4

Press into a lined cake tin and ice with your icing
5

Freeze - slice.- serve
6

Icing
7

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)
8

Pour the icing over the caramel and return the tin to the freezer for a few minutes to set.