Chocolate, Beetroot + Rosewater cake



For the base

4 Medjool dates

1/2 cup Dessicated Coconut

1/2 cup Ground Almonds

1/2 cup Rolled Oats

1 tbsp Coconut Oil

2 tbsp Maple Syrup

2 tbsp Cacao Powder


Beetroot & Rosewater Layer

2 tsp Beetroot Powder

1 tsp Rosewater Essence

1 cup Freeze Dried Raspberries

1 cup Cashews

1 tbsp Maple Syrup

Pinch of Sea Salt


Chocolate Layer

2 tbsp Cacao Powder

1 tsp Vanilla Extract

1 cup Cashews

1 tbsp Maple Syrup

Pinch of Sea Salt


Chocolate Drizzle

1 cup Cacao Butter

1 cup Cacao Powder

1/3 cup Coconut Sugar

1 tsp Vanilla Extract

Pinch of Sea Salt


Cacao Nibs & Freeze Dried Raspberries for decorating



1. Line a loaf tin or baking tray of similar size with baking paper.

2. Blend all the base ingredients in a food processor until well combined. Press this mixture into the lined loaf tin and place in the freezer.

3. In the meantime, blend all the beetroot + rosewater layer ingredients, except the freeze-dried raspberries, in the food processor until smooth and creamy. Pour this mixture on top of the base layer in your lined loaf tin. Sprinkle the freeze-dried raspberries on top and place back into the freezer to set.

4. Allow the 3 layers to set firmly, preferably overnight or for a few hours at least. 

5. Remove the slice from the freezer and allow to come to room temperature slightly. Lift the slice out of the loaf tin. Run a sharp knife under hot water and cut the loaf into slices measuring approx 2-3cm in width.

6. Melt all the chocolate drizzle ingredients in a saucepan over low heat until well combined and smooth. 

7. Take spoonfuls of the melted chocolate and drizzle over each of the slices. Sprinkle cacao nibs and extra freeze-dried raspberries on top. Then place the slices in the fridge to set for about 10 mins before serving.

Makes approx. 12 slices.

Bronwyn KanComment