Chocolate Root Veggie Cake

Celebrate Your Sweet Tooth Naturally: Raw Desserts with Chef Cynthia Louise

Carrot is not the only choice you have when it comes to adding vegetables to the all-time favorite chocolate cake! This gorgeous and truly delicious cake is full of health-giving minerals and vitamins, and is sure to impress your friends and family.

Serves: 12- 18 slices

Ingredients

(use organic where possible)

FOR THE CAKE

• 1 large carrot, grated
• 1 large beetroot, grated
• 2 cups almonds
• 2 cups desiccated coconut
• 6-8 dried dates
• ½ cup currants
• ½ cup cacao powder
• ¼ cup maple syrup
• 2 tbsp psyllium husks

FOR THE ICING

• 130g cacao butter, melted
• ½ cup cacao powder
• ½ cup maple syrup
• ½ cup cashews
• 1 cup water
• Cacao nibs for topping

Directions

1. To prepare the cake, line a round cake tin with grease-proof paper. Add all the base ingredients to a food processor.
2. Process until well combined allowing a little texture.
3. Press evenly into your lined cake tin.
4. Set in the fridge while you prepare the icing.
5. To prepare the icing, add the ingredients to a blender and blend until completely smooth.
6. Pour over the cake and decorate with cacao nibs.
7. Set in the fridge before serving.