Beet Cashew Cake

If it's hard for you to go without meat once a week, try this vegan beetroot cake for dinner. It's rich and flavourful, packed with goodness and totally makes you forget that meat exists. It's a dessert, by the way, but sometimes dessert is a great main!

BEET CASHEW CAKE [VEGAN, RAW, GLUTEN-FREE]

INGREDIENTS

FOR THE CRUST:

• 2 cups ground cashews
• 1/2 cup almonds, pulse into chunks
• 1 tablespoon raw cacao powder
• 1/4 cup carob powder
• 1/2 cup soaked pitted dates (about 4-5 dates)

FOR THE FILLING:

• 2 cups peeled and roughly chopped beets
• 1 1/2 cups ground cashews
• 3/4 cup agave nectar
• 1/4 cup desiccated coconut
• 1/4 cup raw cacao powder
• 2 tablespoons carob powder
• 3/4 cup coconut oil, melted
• A pinch of Himalayan salt

FOR THE OPTIONAL CHOCOLATE TOPPING:

• 1/2 cup raw cacao powder
• 1/4 cup carob powder
• 1/2  cup agave nectar
• 1/2 cup coconut oil

PREPARATION

1.  Combine all crust ingredients in a blender until smooth. Sprinkle the carob/cacao powder in the base of one large springform pan and press down crust mixture. Freeze.
2.  Blend agave nectar and beets in blender until very smooth. Add cashew flour and blend again. Add remaining ingredients and process (do not overwork blender though). Pour mix over frozen base. Cover or seal cake on a flat surface for about 2 hours in the refrigerator or freezer until very firm.
3.  Process all topping ingredients until smooth. Pour over top of firm/frozen cake using a flat thick spatula to spread. Refreeze for 1-2 hours. It will be a thick topping. Let sit for 15 minutes before serving.

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