When I was a kid I was given a chocolate making showbag at the Sydney Royal Easter. I loved experimenting with different colours and patterns, the act of pouring the chocolate into the moulds and creating things to give as gifts. Not much has changed really but if I'm honest,
I've never been a huge chocolate fan. I know, I know, hang my head in shame.
It's just not something I crave. I have enough weaknesses though without adding chocolate to the list! I've always loved looking at chocolate creations, recipes and photos and even loved making these but when it came to eating a gorgeous rich chocolate cake I have made, I'd only take a small piece.
That's the beauty of this cake. It's a chocolate mud cake that you can adjust to your level of chocolatey needs. Plus it is so full of nutritious ingredients if you suffer food guilt you won't with this. In fact, I should probably put a warning on this cake not to eat too much in one hit or it will be too cleansing on the gut 😳
Another bonus of this cake is it lasts a decent length of time in the fridge - if you haven't eaten it that is. It doesn't dry out or lose any consistency after a week or two. And the other thing is the recipe doesn't use any weird ingredients! Because apparently I do use weird things sometimes haha! But this recipe uses things most people would have in their kitchens, or would use again if you purchased them.
I have used brazil nuts and pecans in this recipe. I love pecans but the brazil nuts break up the richness of them. You could also use macadamias or any nut you like. Walnuts would also be good, but I can't eat them so I generally don't use them in my recipes. Another thing you may notice in my recipes is I use vanilla salt. I make this by mixing vanilla powder with Celtic salt. I love this because the vanilla cuts the powerful hit of the salt, and the salt gives an extra kick to the vanilla. Plus most recipes call for both ingredients so why not! I always have a jar in my pantry. If you don't, or don't want to make it then just use your normal choice of vanilla (I prefer powder as it doesn't have all the additives of paste or essence) and salt separately.
This is the easiest raw cake you will make. If not, I want to hear about it!
2 cups of nuts - I've used 1 cup each of Brazil nuts and pecans
2 cups organic desiccated coconut
2/3 cup cacao powder
1/2 cup organic raisins or currants
5 chopped dates
3 medium fresh beetroots, peeled and roughly chopped
2 tbsp psyllium
2 tbsp coconut syrup (or your choice or sweetener)
1/3 cup cacao powder
2-3 tbsp coconut syrup (or your choice or sweetener)
1 tbsp tahini (deliciously optional)
A generous pinch of vanilla salt
A generous pinch of cinnamon
1. Blend nuts in your food processor to a meal
2. Add chopped beetroot to the nuts and process until fine
3. Add remaining ingredients until combined well, checking for sweetness and adjusting as required. I don't add a lot of sweetener but that's my taste, you may need more
4. Press into a lined cake tin and refrigerate for 20 minutes or until firm
1. Add all ingredients to your food processor or blender
2. Blend until combined and smooth
3. Smooth the icing out over the cake
I have decorated the cake with toasted coconut flakes with lime and coriander, topped with a sprinkling of organic beetroot powder