Raw Vegan Coconut Beetroot Avocado Chocolate Cake

My sweet savior – tasty Beetroot & Avocado cake!

Ditching the refined sugar and processed foods from my diet has been so easy, cleansing and enjoyable as I got my MINDSET right first. Clearing my addiction to sugar, emotional cravings and emotional eating by using EFT has meant sourcing new recipes in my life!

The delicious slab of cake above is a combination of one or two recipes from the raw living, paelo, vegan, mindfulness growing community of bloggers, instagramms and tweeters out there!

Here’s what I did:

Crust ingredients:
6 dates soaked in water
1/2 cup of nuts, (I used cashews, soaked overnight!)
1/2 cup shredded coconut
2 tbsp agave syrup
a pinch of  cinnamon (Chai blends very well also)
heaped tbsp raw cacao powder (optional)

Filling:
1 1/2 Cup cashews (soaked overnight)
2 medium-size beetroots (peeled,cooked and sliced)
1/4 cup unsweetened almond milk
1/4 cup agave syrup
1 tbsp Coconut oil (melted)
1 tbsp vanilla extract

 Chocolate Topping:
1 ripe avocado
1/2 cup raw cocoa powder
1/2 cup agave syrup (or maple syrup)

 

To make:

Crust: Blend the soaked nuts, add the rest of the ingredients into a food processor. Crust should be sticky enough to press it into a prepared cake tin. Check the consistency, if not sticky add more agave and blend again. Press the nut and date mixture into the bottom of your dish. Place in fridge until the filling is ready.

Filling: First blend the cashews til smooth. Add  the rest of the ingredients in the food pulverizier machine  Blend for at least 5 minutes or more.
Pour the cashew-beetroot filling into the cake tin on top of the crust. Cover with cling film, press it down so it’s touching the surface.
Now put it in the freezer for at least 2 hours or if times allows overnight
Take out of the freezer allow to stand for 5-10 minutes before making up and adding the chocolate topping.

Topping: Place all the ingredients in a food processor whizz! Leaving it to stand for a few minutes to thicken to, then spread over the beetroot filling.

Upper Topping: Slice up the strawberries and arrange on the chocolate topping, you can also add crushed nuts for extra crunch!

Enjoy!

Can be left in the fridge for up to 3 days… its so delicious I’ve never left it longer. A great balanced taste that has none of the crazy highs and lows white sugary cakes and desserts can make you feel. If youre not used to a drop in sugar in your desserts it might taste a little ‘earthy’ to you at the start.

If you would like help with your sugar addiction and would like to be sugar free you can book a session with me here.

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If you would like to follow more recipe inspirations check out my Instagram NOT ROCKET SURGERY

 

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