Elegant-meets-decadent cake sans flour.
A dessert you can whip up for any day from now until chocolate goes out of style (we know that will never happen!)
2 ½ cups grated beetroot and carrots
1 cup raw honey
4 eggs
1/2 cup coconut oil
dash of vanilla powder
1/2 cup cacao powder
dash of beet kvass or sauerkraut brine
Heat the beetroot and carrots and honey in a saucepan and slowly bring to a boil.
Then cover and reduce to a simmer and cook for 20 minutes
Transfer beetroot-carrot-honey mixture to a food processor and puree until smooth.
Blend in eggs, coconut oil, vanilla, cacao, and salt until thoroughly mixed.
Pour batter into greased muffin tins or a 9-inch cake or tart pan.
Bake at 350° for 30-40 minutes until a knife / skewer inserted into the center comes out clean.
Served chilled from the fridge as is with fruit and chocolate shavings or with berries, fruit or whipped coconut kefir cream on top!
If you are up for another layer or 2 – Add mousse –
2 cups raw cashews or macadamias soaked in milk kefir
1 cup coconut milk – fresh or full fat – not too watery
1/2 cup cacao powder
Dash of vanilla powder
1/4 cup raw honey
1 cup dark organic chocolate
2 tablespoons almond / coconut butter
Add drained cashews, coconut milk, cacao powder, vanilla and honey to food processor.
Pulse until smooth. Pour over cooled cake. Chill for at least 2 hours or overnight. Cover and freeze until firm, if not firm enough.
Add the next layer – Melt chocolate and butter until smooth. Let cool and spread on top of the mousse. Return to fridge and let set for about 10 minutes or until ready to serve. Top with edible dried flowers – lavender, rose petals..etc.
Slice and serve. If any left, store in fridge or freezer.
Remove from freezer 5 minutes before cutting. Run knife under hot water, wipe dry, and cut.
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