Chocolate and Beet with Avocado Frosting

Ingredients

  • 1 1/2 cups of almond flour (or 1 Cup of almond flour and 1/2 cup oat flour) 1/2 cup grated coconut 1/3 Cup Cocoa Powder 1/4 teaspoon marine salt 3/4 cups of date paste 2 tablespoons vegetable milk 2 TEASPOONS VANILLA 2 TABLESPOONS HONEY 1 grated beets and then In Puree (can omission but is more nutrition) 2 tablespoons coconut oil (or apple compote) Ganache: a dark chocolate table from + two big avocados + 1/2 cup coconut milk + 2 Agave Spoons for the cupcake

Preparation

  1. Mix flour with coconut, cocoa and salt. Reservation. In addition, mix the rest of the ingredients in another vessel. Combine both mixes and stir well. Pour the mixture into a mould with paper and take the refrigerator for 30 minutes. For the ganache, it melts the chocolate into the bathroom. Combine the melted chocolate with the rest of the ingredients and shall.Decorate the cake with seeds, coconut and fruit

  2. If you have too much fluid, you'll have a little more almond flour. And if it's too dry, you'll have a more of coconut oil. With Raw ingredients it is a little more difficult to be 100 % accurate because there are ingredients such as dates, beet or vegetable milk that may have more water or less water depends on where they are purchased

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