Raw, Gluten Free, Vegan
1 1/2 cups Cashew Nuts (unsoaked)
1 1/2 cups Unsweetened Shredded Coconut
1 1/2 cups pitted Medjool Dates
1/2 cup Cacao Powder
Place all base indredients in a food processor fitted with an S blade, process until coarsely ground, should be slightly sticky. Line the base of a 9inch drop bottom cake tin, press the ingredients in to form a flat. Set aside.
3 cups Almond Meal
1/2 cup Beetroot Juice, (from 2 Beets)
Pulp from juiced Beets (optional – give a slight earthy taste)
8 Pitted Medjool Dates
3 Tablespoons Cacao Powder
Pinch of Sea Salt
Place all ingredients in a food processor fitted with an S blade, process until smooth. Add to cake base and smooth out.
1 cup Medjool Dates
6 Tablespoons Cacao Powder
4 Tablespoons Maple Syrup
1/2 cup melted Coconut Oil
Place all ingredients except coconut oil, in a food processor fitted with an S blade. Process until smooth and creamy, add coconut oil and mix at a low speed to combine. Spread onto cake filling and around sides.