Many raw cakes out there call for tones of nuts and dry fruit, which make heavy and difficult-to-digest cakes – particularly for the liver. I wanted to make something easy but delicious, nourishing but light. The result is this super yummy beetroot chocolate mousse cake.
It is raw. It’s light. It is creamy. It’s healthy. It is exquisite. And, it’s the perfect guilt-free chocolate indulge for Valentine’s Day.
What is great about this recipe
Cacao contains phenylethylamine – an amphetamine-like substance that selectively elevates those brain chemicals associated with PLEASURE. Cacao also contains anadamide – a compound found naturally in the brain, seminal plasma and ovarian fluids responsible for creating enhanced feelings of WELL-BEING.
The word avocado comes from nahuatl, an Aztec term which means “testicle tree”. This fruit grows in pairs, and a number of historical references praise the avocado as having APHRODISIAC QUALITIES. It is high in protein and its high fat content contributes to healthy skin colour and tone.
Beetroot adds a generous amount of fibre to this recipe+ Beets are known as NATURE’S VIAGRA. Beetroot contain nitrates, which increase blood flow – Increased blood flow to the genital areas is one the mechanisms Viagra create their effects.
1/2 cup blanched almond flour
2 tea spoons brown rice syrup
2 ripe avocados, skin and stone removed
1/2 cup finely grated raw beetroot
Pinch of sea salt
1/2 cup brown rice syrup
1/2 cup raw cacao
1/2 cup pitted and chopped Cherries
1 tea spoon kudzu
- LINE a 15 cm (6 inches) small round baking tin with baking paper – spring form , or with a detached base, is the best.
- PREHEAT the oven grill.
- COMBINE almond flour and rice syrup. When the mixture starts to come together, use your wet hands to make a thick paste – similar to plasticine.
- ROLL between 2 sheets of baking paper making a thin even layer – 2-3 millimetres.
- TRANSFER the base to the baking tin.
- GRILL for 2 to 3 minutes. SET aside to cool.
- PLACE all the ingredients in a high speed blender adding the brown rice syrup first, followed by the avocado, beetroot, cacao and salt.
- BLEND for about 60 seconds until smooth and creamy.
- SPOON into the baking tin.
- COOK the cherries with just enough water and a pinch of salt until soft (15-20 min).
- DISSOLVE kudzu in 1/4 cup of cold water.
- ADD kudzu to the pot and MIX until the spread thickens and the kudzu turns from opaque to transparent – 10 to 20 seconds.
- SET aside to cool.
- SPREAD over the cake and refrigerate for at least 4 hours to overnight before serving.
TIPS & NOTES:
- You must use cold water to dissolve the kudzu, so you do not get lumps.
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