Ingredients: |
Ingredients: 1 C Medjool dates, pitted
1-2 Tbsp filtered water
2 C almond flour
¼ C liquid refined coconut oil
1 Tbsp pure vanilla extract
2 Tbsp raw cacao powder, plus a little extra for garnish
pinch of fine sea salt
1 C finely grated red beets, squeezed to remove extra water
Frosting:
1 C raw macadamia nuts, soaked for at least 6 hours and drained
⅓ C almond milk
¼ C pure maple syrup
3 Tbsp fresh lemon juice
1½ tsp pure vanilla extract
pinch of fine sea salt
⅓ C melted refined coconut oil
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Directions: |
Directions:1. Line a 8x4 inch loaf pan with parchment paper, leaving an overhang on the long sides
2. In a food processor, pulse the pitted dates with the water until a chunky paste forms
3. Scrape the date paste into a large bowl
4. Add the almond flour, coconut oil, vanilla, cacao, sea salt, and beets to the date paste
5. Mix the batter until everything is evenly mixed
6. Press the cake mixture into the loaf pan until it is evenly thick
7. Cover the cake with plastic wrap and place it in the fridge
8. Make the frosting: in a high speed blender or food processor, combine the drained nuts, almond milk, maple syrup, lemon juice, vanilla, and salt
9. Blend on high until it is smooth
10. Reduce the speed to low and slowly pour in the melted coconut oil
11. Blend until smooth
12. Scrape the frosting into a bowl, cover with plastic wrap, and refrigerate for about an hour
13. Spread the frosting evenly over the cake and cover with plastic wrap
14. Refrigerate for an hour
15. To serve, lift the cake out of the pan with the parchment paper. Slice and serve! |
This recipe for Beet Velvet Slice with Tangy Citrus Frosting is from