Raw Chocolate Beetroot Cake

My sister Fiona has done a bit of experimenting with raw foods and made this delicious raw beetroot cake on a recent visit.  It was rich and sweet and amazing, and it's hard to believe it's raw!  This is not the exact recipe she used, but it is very similar - I got this one from Dawn's Raw Kitchen.  This is definitely worth a go for something different, delicious and healthy!

Base:
1 1/2 cups Cashew Nuts (unsoaked)
1 1/2 cups Unsweetened Shredded Coconut
1 1/2 cups pitted Medjool Dates
1/2 cup Cacao Powder

Place all base indredients in a food processor fitted with an S blade, process until coarsely ground, should be slightly sticky. Line the base of a 9inch drop bottom cake tin, press the ingredients in to form a flat. Set aside.

Cake Filling:
3 cups Almond Meal
1/2 cup Beetroot Juice, (from 2 Beets)
Pulp from juiced Beets (optional – give a slight earthy taste)
8 Pitted Medjool Dates
3 Tablespoons Cacao Powder
Pinch of Sea Salt

Place all ingredients in a food processor fitted with an S blade, process until smooth. Add to cake base and smooth out.

Fudge Topping:
1 cup Medjool Dates
6 Tablespoons Cacao Powder
4 Tablespoons Maple Syrup
1/2 cup melted Coconut Oil

Place all ingredients except coconut oil, in a food processor fitted with an S blade. Process until smooth and creamy, add coconut oil and mix at a low speed to combine. Spread onto cake filling and around sides.