BEETROOT & CHOCOLATE MUD CAKE

Prep: 25 mins + freezing. Serves 8. 2 cups (300g) mixed macadamias

and brazil nuts

¼ cup (40g) dried currants or

dried cranberries

6 medjool dates, pitted

⅓ cup (80ml) maple syrup

2 large beetroot (about 300g), coarsely

grated, plus extra to serve

200g desiccated coconut, plus

extra to serve

⅓ cup (40g) pure raw cacao powder ⅓ cup (45g) carob powder

2 tbsp golden flaxseeds, coarsely crushed Scraped seeds of 1 vanilla bean

Shaved dark chocolate, for decoration Icing 2 avocados, coarsely chopped

170g unfiltered honey

½ cup (60g) pure raw cacao powder 2 tbsp coconut oil, softened

Scraped seeds of ½ vanilla bean

1 and springformLine placean oventhe cake ring tray tin fromwithon top; bakinga 22cm-diameterset aside. paper

2 Place nuts in a food processor and process to fine crumbs. Add dried fruit, dates and maple syrup and process until smooth. Add beetroot, coconut, cacao and carob powders, flaxseeds and vanilla seeds and blend until even in texture (add up to 2 tbsp water if mixture is too dry). Press mixture into prepared ring and place in freezer until firm, about 40-50mins.

3 To make icing, place all ingredients and ½ tsp sea salt in a food processor; pulse until smooth.

4 To unmould cake, run a knife around inside of cake ring, then release ring and remove. Use a small spatula to spread icing over cake; refrigerate until set, 30-40mins.

5 To serve, garnish cake with extra grated beetroot, a sprinkling of extra coconut and chocolate shavings.