Chef Pete Evans’ Chocabeet Cake

This recipe popped up on my Facebook news feed just this week and I’m sure some of you have stumbled across it there too. I just had to try it out and share it here as I was a little proud of how it turned out considering it was my first official go at making a “proper” raw desert!

Check out Australian celebrity chef Pete Evans’ Facebook page  and if you scroll down far enough you will come across this recipe for Chocabeet Cake (which I have blatantly copied and pasted here for your convenience x)

CHOCABEET CAKE! 
OK, so for all you sweet tooth, chocolate cake loving folks here’s a doozy to share. We stumbled across this raw cake at a vegan cafe in San Fran, it’s cane sugar, wheat, gluten, and dairy free, but please don’t over do it! There’s an abundance of sugar free recipes circulating and they’re all claiming to be healthy, but don’t be fooled by these ‘health’ claims because it’s not the case! Yes they may be a better option than sugar, gluten, and wheat ladened treats, but they’re something that you should really only enjoy every once in a while, so don’t hoover your sugar free options like there’s no tomorrow because things like dried fruits, honey, maple syrup etc are all still very, very high in sugar or rather fructose, so please practice balance and your body and mind will respond with vibrance!

Ingredients

1 cup of brazil nuts
1 cup of macadamia nuts
3 medium beets (peeled and finely grated – wear gloves)
6 medjool dates (pitted and chopped)
3 tablesppons of extra virgin coconut oil (in liquid form)
1/2 cup of dried currents or blueberries
1/4 cup of maple syryp or yacon syrup (we use Spiral Organic Maple or Cecile’s Nature Earth Foods Yacon Syrup)
2 cups of desiccated coconut
1/4 cup of cacao powder
1/4 cup of carob powder
1 tablespoon of maca powder (optional)
1 teaspoon of vanilla powder (we use Lovingearth)
2 tablespoons of golden flaxmeal (we use Melrose)

Icing

150g cacao butter (melted)
1 1/2 cups of raw cashews (soaked 2-3 hours and rinsed)
1 teaspoon of vanilla extract
1/4 cup of cacao powder
1/4 cup of carob powder
1/2 cup of maple syrup or yacon syrup
1 teaspoon of lemon or lime juice

Method 

Whizz your brazil nuts in a food processor then add to a large mixing bowl and set aside. Whizz dates, currents/blueberries, coconut oil and syrup in the food processor to form a smooth paste. Add the paste along with grated beets to the brazil nuts and combine. Now add the coconut, carob, cacao, vanilla, and flaxmeal and combine. Transfer the mixture back into the food processor and whizz until you reach a very fine texture. Finally line a cake tin with baking paper and spread the mixture over the bottom until it’s even. Place in the fridge for about an hour and a half, or until it’s nice and firm.

Icing
Slowly melt the cacao butter in a saucepan and allow it to cool. Add your cashews, cacao, carob, vanilla, syrup and lemon juice into a food processor and whizz until the nuts are well and truly ground. Keep the food processor whizzing while you gradually add the cacao butter and blend until the mixture is smooth. Lather the icing evenly on the cake and allow to set in the fridge for about 20 minutes.

Tips – you can use prunes instead of dates which are lower in sugar. And you can use less syrup as well to lower the amount of sugar in the recipe. We made this for my daughters birthday earlier in the year (with only carob instead of the fifty, fifty cacao mix) and the kids absolutely loved it!

Cook with beets, love and laughter
Pete

It was a fun recipe to make and it was fairly easy to create with no technical bits harder than scraping down my Vitamix (which I had to use instead, as my food processor has gone bung). The other thing I did differently was, I mixed the desiccated coconut in by hand as I felt my machine would not cope too well with all the dry ingredients. I used a spring-form pan to make it easier to get out and because I was impatient, I put it in the freezer to firm up faster. That’s where I’m storing it too as it tastes great straight out of the freezer on a warm day.

I hope you enjoy it as much as my family has!

Here are my humble pics of how my Chocabeet Cake turned out. Not bad ‘eh? xx

photo

 

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About goingrawwithkids

My name is Rahni and I live in Sydney Australia with my four wonderful children and clever hubby. I love the simplicity of eating raw foods, not to mention all the health and environmental benefits that go along with it. This is my journey to discovering a more raw lifestyle with kids in tow!
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4 Responses to Chef Pete Evans’ Chocabeet Cake

  1. How robust does the food processor need to be for this recipe? I have already killed two machines via dates.

    • Hi Dionne! The dates in the recipe are madjool dates which are nice and soft. When kept at room temperature, you can squish them with your fingers.
      I killed my old food processor using ordinary dried dates 😦

  2. Dried dates are now my enemy. Hunt for madjool dates begins.

  3. Haha! Awesome 🙂 Most independent green grocers should have them. Woolies/Coles too in the fridge in the fruit and veg section. Love to know how you go! xx

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