Raw Vegan Cacao Beetroot Cake with Fudge Frosting

Raw Vegan Beetroot Cupcake with Fudge Frosting

I've been seeing a variety of beetroot cakes lately and they look so darn good!  So after becoming inspired, I decided to create my own version - and came up with this super delicious recipe.

I made a few mini cupcakes to try it out first and then made a small cake for Mark's work - it was for this months birthday celebration and the theme was Chocolate.  And boy oh boy you should have seen the sea of chocolate there! (drool).

Raw Vegan Beetroot Cake with Fudge Frosting

The cake was moist, flavorful and held together nicely.  I'm going to make a few changes next time I make it, but my current recipe is truly quite delicious. 

You really don't need a frosting or icing for this melt in your mouth cake, but hey... I had to continue on with the Chocolate theme, right?  I didn't want a nut base frosting, so I played around and came up with my WOW THIS IS AWESOME Fudge Frosting. 

Now that my mouth is watering and I'm wanting chocolate, I'll move on to my recipe. 

Raw Vegan Cacao Beetroot Cake with Fudge Frosting
makes one 7x5 cake

1 1/2 cups brazil nuts
1 cup medjool dates soaked in fresh water and drained (reserve soak water)
1 cup grated beetroot
1/3 cup plus 1 Tbs cacao powder
1/3 cup coconut flour
1 tsp vanilla
1 Tbs agave
pinch sea salt

Place brazil nuts in food processor and process to nut flour, but do not over process (there will be little bits). Transfer the nut flour to a bowl and set aside.

Add the softened dates and grated beetroot to processor and process until combined.  Add in the remaining ingredients and the nut flour then process until well combined.  If mixture is too dry, add in some of the date soak water 1 TBS at a time and pulse process.   

Press mixture into a lined 7x5 glass pan and place uncovered in fridge for at least 90 minutes or until firm.  Can be enjoyed with or without the frosting. 

Fudge Frosting
6-8 medjool dates soaked in fresh water and drained (reserve soak water)
1/2 tsp vanilla
1/4 cup cacao
1 Tbs agave
4 Tbs date soak water
pinch of sea salt

Put all ingredients into blender and blend until smooth and creamy.  It will be like a thick frosting, but creamy.  If mixture is too thick add in more date soak water 1 TBS at a time until desired consistency.

Store cake in fridge for up to 5 days.

Peace☮
Rocki

Raw Chocolate Chunk Cookie Fudge Brownies

Raw Vegan Dessert

Raise your hands if you love chocolate.  Wow - a sea of hands!  Okay, now raise your hands if you love raw vegan chocolate.  What?  Haven't tried it before.  We need a few more hands.
 
I love making raw brownies a variety of ways and I felt truly inspired while creating this delicious double layer of chocolaty goodness.  The organic raw cacao I use is from Navitas Natural (I love their raw products!  Amazon has great pricing too).  Raw cacao has a rich chocolate taste and is truly healthy for you.  It is loaded with antioxidants and is a rich source of magnesium and iron.  Of course cocoa is up to a point, but due to the entire roasting process, along with added sugars etc. in some cocoa, it is not near as nutrient rich as raw.  However, if you are not raw and want to use your regular cocoa powder in this recipe, that is perfectly fine.  But maybe one day you can try the raw version to taste the difference.  It's amazing!

raw brownies never tasted so good!

Raw Chocolate Chunk Cookie Fudge Brownies

Chocolate chunks:
1/2 cup cacao powder
1/2 cup coconut oil (*liquefy)
1 Tbs grated or chopped cacao butter (*melted)
3 Tbs agave
pinch sea salt

Wisk together to combine. Pour into foil lined pan/dish and form foil to desired thickness.  Freeze for at least 60 minutes. This makes more than you need, but can never have too much chocolate. Once it is frozen, roughly cut into chunks and store in freezer until ready for use.

*to keep this raw, you can liquefy the coconut oil and cacao butter by putting them in a small dish, fill a separate bowl with enough very warm water so that when you place the dish into the bowl it does not overflow into it. 

Cookie layer:
1 cup Brazil nuts
1 cup flax meal
1/2 cup hemp heart seeds
6 dried figs halved
1 cup medjool dates
1 tsp vanilla

In food processor, process until you can form a ball with it - don't over process. Put mixture into bowl and gently fold in chocolate chunks - as much as you want but save some for top layer. Put into an 8x6 dish and press down *firmly* then put in freezer while you do next step.

Fudge Brownie Top:
1 cup medjool dates
1/2 cup hemp heart seeds
1/3 cup cacao
1 cup dried coconut shreds

In food processor, process until well combined and holds together. This is a very thick mixture. Add on top of cookie layer and press down firmly. Add some chocolate chunks and press down a lightly.  Store in freezer or eat this chewy chocolaty goodness immediately.  At room temperature, fork is recommended as chocolate will get a little melty after a while. Unless you don't mind licking your fingers.

Enjoy!

Peace☮
Rocki