Chilled Beetroot, Chocolate and Lime Cream Cake

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After many sunny days, it was rainy yesterday.

I love warm, sunny days but the rain yesterday made me appreciate it (although perhaps not as much as it made the plants happy). Such weather gives me a good excuse to stay in the house all day and hang around in the kitchen…

I didn’t measure anything so I tell you the (rough amount of) ingredients. You can trust your taste and go for it! This beautiful cake is really easy to make. All you need is a blender.

Ingredients (serves 8 to 12, a 20 cm round tin):

For the base

30g Nuts of your choice (I used cashew nuts)

1 tbsp Black sesame seeds

A handful of raisins

1 tbsp Chia seeds

2 tbsp Date syrup or other sweeteners

For the cake

1 Beetroot, boiled or raw (I used boiled one)

180g Cashew nuts, soaked for a few hours and drained

1 Banana

Chia seeds

2 to 3 tbsp Coco powder

2 to 3 tbsp Date syrup or other sweeteners

1 tbsp Coconut oil

Water

For the cashew lime cream

50g Cashew nuts, soaked for a few hours and drained

Juice of a lime

1 to 2 Date syrup or other sweeteners

Water

Topping

Cacao nibs

Chia seeds

Method:

  1. Combine all the ingredients for the base in a food processor or a blender until you get a sticky dough. Adjust the amount of liquid or dry food to get the right consistency. Press into the base of a tin.
  2. Combine all the ingredients for the cake in a blender until you get a thick, creamy and mousse-like texture. Adjust each ingredients for the consistency and taste. Pour the mixture on top of the base.
  3. Combine all the ingredients for cashew lime cream in a blender. Adjust the taste and consistency as above.
  4. Drop the cashew sauce on the cake mixture. To get the pattern on the picture, take a knife, gentry scratch the surface several times as if you draw circles.
  5. Sprinkle some cacao nibs and chia seeds. Refrigerate, or freeze for one hour until it sets.

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