Raw Strawberry Lime Beetroot Cake with Cacao Drizzle

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RECIPE: Raw Strawberry Lime Beetroot Cake with Cacao Drizzle

>> Raw cakes are a specialty of mine and always a fan favorite. They are easy to make and a pretty healthy option for something sweet. These keep in the freezer for a long time so you can make a big batch and take out and defrost for special occasions!

 

Servings: 1 big cake with slices for 10-12 people or 10-12 small mini cakes

Tools
>> High speed blender
>> 14 in springform pan OR cupcake pan - silicone is best for easy removal

 

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Tips
>> This is a highly customizable recipe. Instead of strawberry lime try mint oil and spirulina for a green cake, cacao and coffee for a mocha cake, blueberry and vanilla, mandarin, raspberry basil - the options are endless
>> The crust is customizable as well.  Throw in some figs, walnuts, cacao and cinnamon for a more winter appropriate cake
>> It is important that this recipe is kept cold so that it remains firm
>> If you can’t find cacao butter, coconut oil or coconut butter is a fine replacement - it just won’t get as creamy and firm.
>> Make this really beautiful with toppings: cacao drizzle, flowers, coconut, nuts, seeds, fruit, etc!

 

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Ingredients

Base:  
>> ¾ cup almonds
>> ¾ cup pitted medjool dates
>>1 ½ cup desiccated coconut

Filling:  
>> 1  cup cashews (soaked 2 hours)
>> 1 quart of strawberries
>> juice of 2 limes
>> ½ cup maple syrup or other liquid sweetener of choice - I love coconut nectar!
>> 1 tsp vanilla extract
>> 1 cup coconut oil (melted)
>> 1 cup cacao butter (melted)

Gooey Beet Layer:
>> ½ quart strawberries
>> ¼ small beetroot
>> ¼ cup sweetener (maple or otherwise)
>> 1 vanilla pod or 1 tsp vanilla extract
>> ¼ cup coconut oil (melted)
>> 2 tbsp cacao butter (melted)

Cacao Drizzle:
>> 2 Tbsp cacao butter
>> 4 Tbsp coconut oil
>> 2 Tbsp raw cacao powder,
>> 2 Tbsp sweetener

 

Preparation

  1. To make the base, blend nuts, dates and desiccated coconut until well processed (but not buttery).  

  2. Firmly press into a springform cake tin, or cup cake silicone molds.

  3. To make the filling, blend the drained, soaked cashew nuts with the strawberries, limes (skin & rind removed), sweetener, vanilla and coconut oil.  To achieve a smooth, creamy filling use a high powered blender.

  4. Once silky smooth, add the cacao butter and blend until the mixture stiffens.  Pour over the pressed base/s and place in the freezer.

    Note:  To melt raw coconut oil or cacao butter, place the jars in a bowl of boiled water.
  5. To make the gooey beet layer blend all ingredients together until smooth and pour over filling.  Place in freezer.

  6. To make the cacao drizzle, melt coconut oil and cacao butter in a jar (use the double boiler method as above to ensure it remains raw), add cacao powder and sweetener, then shake the jar with the lid on until well mixed.  Remove cake/s from freezer and drizzle over the top of the cake.

  7. Set in the freezer for 3-5 hours before serving. Defrost for 15-30 minutes. You can also eat them frozen!

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Karley RayComment