Chocolate Beet Cake with Avocado Frosting
Ingredients
- 1 1/2 cups almond flour (or 1 cup almond flour and 1/2 cup oat flour)
- 1/2 cup grated coconut
- 1/3 cup cocoa powder
- 1/4 teaspoon sea salt
- 3/4 cup date paste
- 2 tablespoons vegetable milk
- 2 teaspoons vanilla
- 2 tablespoons honey
- 1 grated beet pureed (can be omitted but is more nutritious)
- 2 tablespoons coconut oil (or apple compote)
Ganache
- 1 bar dark chocolate from @juanchoconat
- 2 large avocados
- 1/2 cup coconut milk
- 2 tablespoons agave syrup
Preparation
Mix the flour with coconut, cocoa, and salt. Set aside.
In another bowl, mix the remaining ingredients.
Combine both mixtures and stir well.
Pour the mixture into a mold lined with paper and refrigerate for 30 minutes.
For the ganache, melt the chocolate in a bain-marie.
Combine the melted chocolate with the avocados, coconut milk, and agave syrup.
Decorate the cake with seeds, coconut, and fruit.
Tip: If the mixture is too fluid, add more almond flour. If too dry, add more coconut oil. Note that raw ingredients can vary in moisture content due to factors like where they are purchased.