[2]
i made this cake for the full moon… beetroot and chocolate make magic together and are a worthy offering to the amazing moon. don’t let the dinosaurs in the picture scare you…
1½ cup beetroot pulp, leftover from juicing
1 tablespoon beet juice
2 tablespoon raw almond butter
3 teaspoon ground cardamom
1 teaspoon each of
nutmeg, cinnamon and cloves, ground
1 tablespoon agave
1½ cup coconut pulp, leftover from making milk
1 tablespoon agave
1 tablespoon
agave
1 young coconut meat
½ cup coconut oil
extra agave
extra agave
½
cup cacao powder
mix the cacao and dry spices in a bowl.
add beet and coconut pulp, mix well.
then stir in agave and almond butter.
grease dish with a little olive oil and press batter into dish, set aside in
fridge.
make icing buy blending coconut meat, oil, beet juice and extra agave till creamy.
pour icing over cake and spread evenly.
leave in fridge for awhile to
set.
sit outside, enjoy some moonlight and share your cake.
its pretty quick to put together if you alread have the pulp. i use the coconut milk recipe on this site and use the milk in my hair as a leave in conditioning treatment. and feel free to play around with spice quantities, i just adore cardamom so use lots!
