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© goldfenger - 2019 - all recipes and photos are protected

RAW BEETROOT CHOCOLATE CAKE

WHAT YOU NEED

BASE

  • 100g walnuts

  • 8 dried dates

  • 2 tbsp raw cacao powder

  • A pinch of sea salt

FILLING

  • 8-10 dried dates

  • 4 tbsp almond butter

  • 1 tbsp coconut oil

CHOCOLATE TOPPING

  • 8-10 dried dates

  • 4 tbsp almond butter

  • 1 tbsp coconut oil

WHAT TO DO

Start making the base by blending the walnuts in a food processor. Add the remaining ingredients and blend well. Afterwards spread the base out in a silicone baking form. Put it in the freezer. 

Make the filling by blending the cashews. Add the dates and blend again. Add the remaining ingredients and blend until the mixture is smooth. 

Take out the baking tray and add the filling on top of the base. Set back in the freezer.

Start to make the chocolate topping. Heat up the coconut oil in a pan on low heat. When it’s melted add the honey. Stir well. Add the cacao powder and stir well again.

Drizzle over the cake and set it back in the freezer for 2 hours. Cut out and set it in the fridge. Take out 15 min before eating. 

TIPS AND TRICKS

Chop some pistachios and drizzle over the cake.

Afterwards best stored in the fridge.