Raw Beetroot Cake
Raw Beetroot CakeBeetroots have long been used for their medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver’s detoxification process. They are full of vitamins and minerals (rich in calcium, iron and vitamins A and C) and are an excellent source of folic acid, fibre, magnesium and potassium. This earthy root vegetable is also packed with powerful antioxidants that help to fight free radicals within the body.This raw beetroot cake is a really fresh and tasty recipe that makes it super easy to reap the vegetable's health benefits whilst satisfying the sweet tooth and it doesn’t present too bad either, if I do say so myself.Here’s what you’ll need:Base200g Ground Almonds250g Medjool Dates1tbsp Cacao Powder1tbsp Coconut OilFilling200g Cashews (soaked for 4hrs)250g Raw Beetroot (grated)100g Blueberries (plus extra for decorating)4tbsp Coconut Oil60g Honey1tsp Vanilla Extract100g RaspberriesDark Chocolate To DecorateCreating The Magic:Soak the cashews in water (enough so that they are completely covered) for 4hrs. This makes the cashews more digestible.To make the base blend the almond flakes, dates, coconut oil and raw cacao with a pinch of salt until the mixture becomes crumbly.Place mixture in a cake tin and into the freezer while you make the filling.Drain the cashews and blend with the beetroot, blueberries, raspberries, honey, coconut oil and vanilla extract. Pour filling mixture over base and freeze for three hours.Top with shaved chocolate and blueberries. Sore in fridge.I hope you give this one a go and if you do, please leave a comment and rate this recipe. Rating helps me to continue to improve recipes for you.I would love to see what you come up with. Take a picture and tag it #blissfullynourished on Instagram!