Health + Wellness
Required: 8'' tart tin with removable bottom
1.7 oz rolled oats3 oz raw almonds (soak 8-12 hours and rinse)2 tbsp sunflower seeds2 tbsp raw cacao powder1⁄8 tsp pink salt5 pitted (3.5 oz) soft medjool dates ̈2 tbsp melted cacao butter
3.5 oz raw cashews (soaked 4-6 hours and rinsed)
1⁄2 cup coconut cream or full-fat coconut milk
3 tbsp melted raw cacao butter ̈3-4 tbsp maple syrup2 tbsp + 2 tsp raw cacao powder ̈1⁄8 tsp pink salt
Beetroot & Orange Layer
1⁄4 cup coconut cream or full-fat coconut milk
1⁄4 cup fresh orange juice4 tbsp maple syrup3 tbsp melted raw cacao butter2 tbsp fresh beetroot juice (I juiced beetroot stems)1 tbsp lemon juicePinch of pink salt
Place every dry ingredient for the base in a food processor. Process well until it reaches the consistency of flour.
Add every wet ingredient into the food processor and process until combined well.
Press the mixture against the sides and the bottom of the tart tin.
Put every ingredient for the chocolate layer in a high-speed blender and blend well. Layer it over the base and freeze it until set.
Repeat the same process for the beetroot and orange layer. Freeze it overnight.
Take out the cake from the tin and garnish with your choice of fruit.