Celebrating a loved one’s birthday, organising a dinner party or just feeling like a cake? This recipe will not disappoint. This cake is dairy free, raw and Paleo proof.

Even though the beetroot goes unnoticed in its final looks, it gives the cake a natural sweet flavour. As a bonus, beets are an incredibly beneficial ingredient for the more activity readers, containing nitrates which allow for increased blood flow and subsequently deliver more oxygen and nutrients to the working muscles, improving stamina by lowering exercise oxygen requirements.

This recipe will take about an hour to prepare, three hours in the refrigerator and will serve eight.  A cake tin or oven dish and a food processor or blender is needed.

INGREDIENTS

Crust:

  • 150 grams of almonds
  • 150 grams of macadamia nuts
  • 50 grams of desiccated coconut
  • 150 grams of dried apricots
  • Three table spoons of coconut oil

Filling:

  • 200 grams of beetroot
  • 200 grams of raspberries
  • 200 grams of blueberries
  • 200 grams of cashew nuts
  • Three table spoons of coconut oil
  • One table spoon of stevia or other sweetener

PREPARATION

  1. Add the crust ingredients to the food processor or blender and blend until coarse
  2. Press the coarse mixture into the tin or dish and refrigerate this while you prepare the filling
  3. Add the filling ingredients to the food processor or blender and blend until a smooth cream forms, you may add 25ml of water if this makes it smoother
  4. Add the filling to the tin or dish, on top of the crust
  5. Place the tin or dish into the refrigerator for at least three hours so that the cake become solid and ready to serve

If you would like the cake to tasty more cheesy, add some nutritional yeast to the filling mixture!

Enjoy!