Vegan Choc Beetroot Cake

For the base:

• 2 scoops (60g) Bulk Nutrients Earth Protein in Chocolate
• 1 beetroot
• 1 carrot
• 1/4 cup cacao butter – melted
• 1/4 cup macadamia oil, almond oil or coconut oil
• 1/2 cup no added sugar maple syrup
• 1 cup almonds
• 1 cup desiccated coconut
• 1/3 cup currents
• 1/2 cup cocoa powder
• 8 medjool dates
• 1 tablespoon psyllium husk
• 1 tablespoon coconut sugar
• Pinch of salt

For the creamy layer:

• 75g cacao butter – melted
• 2 teaspoons vanilla bean paste
• 1 tablespoon no added sugar maple syrup
• 1 can coconut cream – thick component
• 3 tablespoons coconut oil

For the chocolate topping:

• 75g cacao butter – melted
• 1/2 cup cashew nuts
• 1/2 cup no added sugar maple syrup
• 1/2 cup cacao powder
• 1/2 cup water
• Pinch of salt

To make the base:

1. Step 1: Line a standard 8 x 8 inch cake tin with baking paper and set aside.
2. Step 2: Grate carrot and beetroot in a food processor.
3. Step 3: Add almonds and coconut and blend until well combined.
4. Step 4: Add all other ingredients and blend well.
5. Step 5: Stir by hand in needed. Taste and if it requires more salt or sweetness add additional ingredients.
6. Step 6: Press mixture into the cake tin and set aside.

To make the creamy layer:

1. Step 1: Combine all creamy layer ingredients in a processor and blend until smooth. Taste and sweeten if required.
2. Step 2: Pour over the base.
3. Step 3: Set in the fridge for two hours before making the chocolate topping.
4. Step 4: While this sets, cover the cashews for the chocolate topping with melted cacao butter and maple syrup to soften.

To make the chocolate topping:

1. Step 1: Place all topping ingredients in a blender (except the water) and process until smooth.
2. Step 2: Pour in the water, this will loosen the mixture.
3. Step 3: Pour chocolate mixture over the creamy layer.
4. Step 4: Return back to fridge to set overnight.
5. Step 5: Remove from the fridge and slice with a hot, sharp knife.
6. Step 6: Drizzle with optional toppings if desired.