Sarah Moore from Peak Functions packs a punch of super food goodness with this month’s Beetroot Chocolate Mud Cake recipe!! She notes:
- Beetroot aids in liver detoxification process;
- Psyllium is a great source of dietary fibre;
- Selenium from the nuts is a potent antioxidant and a nutrient vital for thyroid function; and
- Enjoy in small slices, as these powerhouse ingredients support elimination!
Cake mixture:
2 cups brazil nuts
4 fresh medjool dates, pitted and coarsely chopped
1/2 cup currants
1/4 cup maple syrup
3 medium beetroots, peeled and finely grated
2 cups desiccated coconut
1/2 cup cacao powder
2 tablespoons pysllium husks, ground
Method
- Grind the brazil nuts on a food processor, then set them aside in a bowl.
- Combine the dates, currants and maple syrup in the bowl of the food processor and pulse until smooth.
- Blend the date mixture with the ground nuts and the grated beetroots in a large bowl.
- Add the coconut, cacao powder and pysllium husks to the bowl and stir them in until blended with the date and nut mixture.
- Scrape the blended mixture back into the bowl of the food processor and pulse until the ingredients are well combined and finely textured.
- Line a cake tin with baking paper and spread the batter evenly over the bottom. Refrigerate for about 15 minutes or until firm to the touch.
Icing:
100g cacao butter, melted
1 cup raw cashew nuts, unsalted
1/2 cup raw cacao powder
1/2 cup maple syrup
1 teaspoon fresh lemon juice
1 teaspoon tamari
Method
- Gently melt the cacao butter in a small saucepan then allow it to cool.
- Combine the cashews, cacao powder, maple syrup, lemon juice and tamari in the bowl of a food processor or Vita-mix blender and process until the nuts are well ground.
- With the motor running, pour in the melted cacao butter and blend until the mixture is smooth.
- Spoon the icing over the cake and refrigerate until the icing is set, about 15 minutes.
This is one cake you can make in a flash with very little mess… we all like this don’t we?!
