SWEET SENSATIONS
Beetroot & chocolate mud cake
SERVES 8
INGREDIENTS
2 cups mixed macadamias and brazil nuts
¼ cup dried currants or dried cranberries
6 medjool dates, pitted
1⁄3 cup maple syrup
2 large beetroot (about 300g), coarsely grated, plus extra to serve
200g desiccated coconut, plus extra to serve
1⁄3 cup pure raw cacao powder
1⁄3 cup carob powder
2 Tbsp golden flaxseeds (linseeds), coarsely crushed
Scraped seeds of 1 vanilla bean
Shaved dark chocolate, for decoration
ICING
2 avocados, coarsely chopped
170g raw honey
½ cup pure raw cacao powder
2 Tbsp coconut oil, softened
½ tsp sea salt
Scraped seeds of ½ vanilla bean
Line an oven tray with baking paper and place the ring from a 22cm-diameter springform cake tin on top; set aside.
