How amazing isn’t this cake? We just had to try it, packed with vitamins and healthy fats and looking stunning at the same time. Was it going to taste as good?
Yes, totally! A very fresh taste, only with a hint of beetroot and not too much coconut either. We used blackstrap molasses as sweetener, which has a tendency to override many other flavors.
As always, raw cakes are very simple to make. The recipe is as following:
Walnut and fig crust
- 200 g walnuts
- 200 figs
- 2 Tbsp cocoa
- 1/2 tsp cinnamon
- Pinch of salt
Put all the ingredients in a blender and mix until the mixture sticks between your fingers. Distribute the crust layer in a tin of your choice. Put in the freezer.
Beetroot and coconut filling
- 300 g raw beetroot, finely grated
- 200 g coconut butter
- 2 Tbsp coconut oil
- 2 Tbsp coconut cream
- 1 Tbsp blackstrap molasses
Gently melt the coconut butter, coconut oil and coconut cream on the stove at the lowest temperature possible. Put finely grated beetroot in a mixer together with all the other ingredients and mix until the mixture is smooth. Add to the crust and leave in the freezer again for a couple of hours until set. Then it’s possible to store it in the fridge if you want it to be ready-to-eat.
We decorated the cake with roses of thin beetroot slices that was fastened to the cake with some melted chocolate. Some cocoa nibs was sprinkled on top as well.
A very successful cake that will be on our table many more times!
Cecilia & Magnus